Date Nut Bread is a moist, easy quick bread full of dates and walnuts — perfect for breakfast, afternoon tea or a simple dessert. Although called a bread, this recipe is a quick, yeast-free loaf that comes together in minutes.
This post was first published on 8 February 2015
This is a classic Date Nut Bread recipe I’ve used for many years. It was taught to me by my stepmother and lives in a much-used, stained notebook. The loaf is simple, comforting and unfussy — the sort of recipe that becomes a family favourite.
This loaf works equally well sliced and served with butter for breakfast, warmed with cream for dessert, or as a companion to an afternoon cuppa. If you have extra walnuts, try making walnut cookies or other treats to use them up.
For complete ingredient quantities and full instructions, see the printable recipe card below.
Ingredients
This recipe uses common pantry ingredients — most are likely already in your kitchen.
- Chopped dried dates
- Brown sugar
- White sugar
- Baking soda
- Butter
- Plain flour (sifted)
- Baking powder
- Mixed spice (or cinnamon)
- Walnuts, chopped
- Egg
- Boiling water
- Pinch of salt
Ingredient substitutions
You can easily adapt this loaf to suit taste or availability:
- Use raisins instead of dates.
- Swap light brown or dark brown sugar for the regular brown sugar.
- Use all brown sugar or all white sugar if you prefer.
- Replace butter with a neutral oil if you want a dairy-free option.
- Substitute cinnamon for mixed spice for a simpler flavour.
- Pecans or almonds work well in place of walnuts.
Instructions
This quick bread is straightforward to make and requires just a few steps:
- Preheat the oven to 170°C (340°F). Butter and line a 23cm x 13cm (9in x 5in) loaf pan with non-stick paper.
- Whisk together the sifted flour, baking powder, mixed spice (or cinnamon) and a pinch of salt in a bowl.
- In a separate heatproof bowl combine the chopped dates, brown and white sugars, baking soda and butter. Pour over the boiling water from the kettle, stir to combine and let the mixture cool completely.
- Once the date mixture has cooled, whisk in the egg. Fold in the flour mixture and the chopped walnuts, stirring only until just combined — do not overmix.
- Spread the batter into the prepared loaf pan, smooth the top and bake for about 55 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the loaf to cool in the pan for a short time, then transfer to a wire rack to cool completely before slicing.
Date Nut Bread in a can
This recipe was traditionally baked in a cylindrical “can” or nut roll tin, which seals both ends. The sealed tin lets the cake steam and bake at the same time, producing a slightly different texture. If you have a vintage nut roll pan you can use it, but it’s also possible to improvise with cleaned soup or vegetable cans if you want to try the old-fashioned method.
About baking in a can
Traditional tin pans can rust, so if you use one make sure it’s well cared for and completely dry after washing. If using soup cans, remove labels, clean thoroughly, smooth any sharp edges and grease and flour the inside. Add a small disc of non-stick parchment to the base to help release the cake. Fill the cans upright and bake — times will vary with can size.
How to bake cakes in a can
- Use clean, label-free soup or vegetable cans.
- Ensure edges are not jagged and the cans are washed and dried.
- Grease and flour the inside of each can and place a small circle of parchment on the bottom if available.
- Fill cans with batter, keep them upright on a baking tray and bake until set. Baking time depends on the can size.
Tips for Success and FAQs
Key tips: allow the date and boiling-water mixture to cool fully before adding the egg so the egg doesn’t cook. Fold the flour in gently and stop mixing as soon as the ingredients are combined to keep the loaf tender.
Once cooled, store the loaf in an airtight container at cool room temperature for 2–3 days.
Yes — this bread freezes very well. Wrap tightly in plastic wrap and place in a sturdy freezer bag. Slice before freezing so you can defrost single portions; defrost at room temperature or warm in the microwave for 50–60 seconds on low/defrost.
More recipes you will love
Try other comforting loaf and cake recipes for variety and inspiration.
Made this recipe? If you tried it, please leave a rating and a short review. Recipes improve when people share what worked for them.
Date Nut Bread Recipe
Ingredients
- 1½ cup chopped dried dates
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon baking soda or bicarbonate of soda
- 1½ tablespoons (30g) butter
- 1 cup boiling water from the kettle
- 1 egg
- 2 cups plain flour sifted
- 2 teaspoons baking powder
- 1 teaspoon mixed spice
- pinch salt
- 1/2 cup chopped walnuts
Instructions
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Butter and line a 23cm x 13cm loaf pan. Preheat oven to 170°C (340°F).
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Whisk together flour, baking powder, mixed spice and salt.
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Place dates, sugars, baking soda and butter in a heatproof bowl.
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Pour over boiling water, mix and let stand until cool.
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Once cool, whisk in the egg, then fold in the flour mixture and walnuts until just combined.
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Spread batter into the prepared pan, smooth the surface and bake for about 55 minutes.
Notes
If making Date Nut Bread in a can
If using cans or nut roll pans, butter both the can and lid thoroughly. Seal one end and place the cans upright on a baking tray. Fill each can halfway with batter (the mixture will rise), place the top lid on and keep upright while baking. Baking time may vary depending on can size.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate from an online calculator. For the most accurate results, calculate nutrition based on the specific brands and ingredients you use.