Date Bread

4.94 from 62 votes

Treat yourself to a delicious loaf of date bread made with creamy Greek yogurt and full Medjool dates. Moist, sweet, and so good, it's the perfect pick-me-up for any moment!

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Making date bread was a bit of an experiment at first, but it turned out so well that it went viral, racking up nearly 8 million views on Instagram! This date bread is just a simple mix of Medjool dates and walnuts, and it is so amazingly good! (Seriously… like, so good. When I was recipe testing, my assistant and I were shocked at how it turned out!)

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Recipe At a Glance

Cuisine Inspiration: American with a Mediterranean twist
Primary Cooking Method: Oven
Dietary Info: Vegetarian
Key Flavor: Sweet caramel-y dates enhanced with a touch of vanilla and earthy walnuts
Skill Level: Beginner


  • Simple ingredients: Combines everyday pantry and fridge staples like flour, yogurt, and eggs with the natural sweetness of dates and the earthy bitterness of walnuts.
  • Light caramel flavor: Medjool dates impart a rich, caramel-like sweetness naturally, making the bread not only sweeter but also moist and dense.
  • Perfect texture contrast: The soft, chewy dates against the crunchy walnuts and just-right dense quick bread – it’s all the mouthfeels in a bite.
  • Anything but dry: The addition of Greek yogurt in the batter keeps the bread bouncy and firm, while adding moisture at the same time.

Ingredients to Make Date Bread

  • Medjool Dates: You can use a different type of date if you want, but for the best flavor, I recommend using Medjool dates. The bread really won’t taste the same as any other kind.
  • Dry Ingredients: All-purpose flour with baking powder, baking soda, and salt for the perfect rise and flavor balance.
  • Brown Sugar: Enhances the natural sweetness of the dates with a little molasses flavor mixed in.
  • Egg: Binds the ingredients together, adding structure and richness to the bread.
  • Greek Yogurt: Adds moisture and keeps the date bread springy.
  • Vanilla Extract: Gives the date bread a little more flavor.
  • Chopped Walnuts: Helps balance the sweetness of the dates.
  • Substitute Dates: If Medjool dates are not available, other varieties like Deglet Noor can be used. They are less sweet and slightly firmer but still work well. You can also use pre-chopped dates to save time, though they might be drier.
  • Flour Options: Replace all-purpose flour with whole wheat flour for a heartier texture and increased fiber. For a gluten-free version, use a gluten-free all-purpose flour blend that measures like-for-like.
  • Sweetener Variations: Feel free to substitute brown sugar with coconut sugar or a liquid sweetener such as honey or maple syrup. Adjust the quantity slightly as liquid sweeteners are sweeter and add more moisture.
  • Egg-Free Version: Use a flax egg as an alternative to chicken eggs.
  • Dairy-Free Adaptations: Swap Greek yogurt for a plant-based yogurt. Coconut yogurt or almond yogurt works well.
  • Nut-Free: Omit the walnuts if allergies are a concern, or replace them with seeds such as pumpkin or sunflower for added crunch without the allergens.
  • Add toppings: Before baking, sprinkle the top of the batter with a streusel topping made from oats, flour, butter, and sugar for a crunchy texture, or simply some coarse sugar for a sparkly finish.
  • Mix in spices: Add spices such as cinnamon, nutmeg, or cardamom for added warmth and flavor.

How to Make Date Bread

Making date bread is similar to making any other quick bread! You’ll only need one bowl and a loaf pan and into the oven it goes!

Make Batter

Step 1: Add chopped dates, baking soda, brown sugar, and hot water to a bowl or large measuring cup.
Step 2: Set aside and allow the dates to steep.
Step 3: Add in the egg, yogurt, and vanilla extract.
Step 4: Whisk well to combine.
Step 5: Add the dry ingredients and mix until everything is just combined.
Step 6: Gently fold in the chopped walnuts.

Bake Date Bread in Loaf Pan

Step 7: Transfer the batter to your prepared loaf pan and bake.
Step 8: Check the date bread for doneness and let rest for a fee minutes in the loaf pan.

Tips for Making the Best Date Bread

  1. Watch the Oven: If the bread is browning too quickly in the oven, tent it with aluminum foil to prevent burning while still allowing it to bake through.
  2. Mix and Measure Properly: When combining the wet and dry ingredients, mix just until they are incorporated. Also, accurately measure your ingredients, especially flour, using the spoon and level method to prevent a dry or dense loaf.
  3. Use full-fat Greek yogurt. The more fat, the more moisture the date bread will retain.
  4. Use parchment paper for easy loaf removal. Line your loaf pan with parchment tucked in both length and widthwise before adding the batter. This will help the bread release easily and prevent sticking.

Frequently Asked Questions

How to store date bread

Storing date bread properly is essential to maintaining its freshness and flavor after baking. Here’s how you can keep it tasting fresh:
Cool Completely: Always allow your date bread to cool completely before storing. Placing warm bread in a container or wrapping it up can lead to moisture buildup, which encourages mold.
Wrap Tightly: Once cool, wrap the bread tightly in plastic wrap. You can also use aluminum foil or place it in a resealable plastic bag. This helps to keep the air out and maintain its moisture.
Room Temperature Storage: Keep the wrapped bread at room temperature for up to 4 days. Store it in a cool, dry place away from direct sunlight and any heat sources, which can cause the bread to dry out faster.
Refrigerate for Longer Freshness: If you’d like to extend its freshness, you can store the bread in the refrigerator for up to a week. Keep it tightly wrapped to prevent it from absorbing odors from other foods.
Freezing for Long Term Storage:
Wrap Well: First, wrap the bread tightly in plastic wrap and then in a layer of aluminum foil. Alternatively, you can place the wrapped bread in a heavy-duty freezer bag.
Freeze: Store in the freezer for up to 3 months. The double wrap is crucial to prevent freezer burn and taste contamination from other frozen items.
Thawing: Thaw the wrapped bread at room temperature when ready to eat. You can gently reheat it in the oven to restore its fresh-baked taste and texture.
Slicing Before Freezing: If you prefer, slice the bread before freezing and wrap each slice individually. This way, you can thaw only as many slices as you need at a time.

Can I skip the sugar since I’m using dates?

Yes, you can skip the sugar, but it helps to to round out the flavor of the date bread, improve the crumb texture and keep the bread moist. For best texture and flavor, I would bake the recipe as written.

My bread tastes bitter, why?

Make sure you are using aluminium free baking powder as regular baking powder with aluminium can cause baked goods to taste bitter.

This date bread recipe is my new fav (shh.. don’t tell banana bread). I can not keep it in my house for more than a day unless I hide it! I hope you love it as much as I do!

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Date Bread

Treat yourself to a delicious loaf of date bread made with creamy Greek yogurt and full Medjool dates. Moist, sweet, and so good, it's the perfect pick-me-up for any moment!
4.9 from 62 votes
Servings 10 slices
Course Breakfast
Calories 297
Prep Time 10 minutes
Cook Time 1 hour
15 minutes
Total Time 1 hour 25 minutes
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  • Add chopped dates, baking soda, brown sugar, and hot water to a bowl or large measuring cup. Set aside and allow the dates to steep for about 15 minutes or until cooled.
  • Preheat oven to 350°F. Lightly spray a 9×5 loaf pan with cooking spray
  • In a separate bowl, combine the flour, baking powder, and salt.
  • After soaking the dates, whisk in the egg, yogurt, and vanilla extract, separating any date pieces that may have stuck together.
  • Add this mixture to the dry ingredients and mix until everything is just combined with no streaks of flour remaining. Finally, gently fold in the chopped walnuts.
  • Transfer the batter to your prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. If the bread is browning too quickly, tent it with foil during the last 10 minutes or so.
  • Remove from oven and cool in the pan for 10 minutes. Then, remove the bread from the pan and allow to cool completely on a wire rack.
  • If you don’t plan to eat the date bread immediately after cooling, wrap it tightly in plastic wrap and store it at room temperature.


Serving: 1slice, Calories: 297kcal, Carbohydrates: 52g, Protein: 7g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 19mg, Sodium: 285mg, Potassium: 323mg, Fiber: 3g, Sugar: 31g, Vitamin A: 74IU, Vitamin C: 0.2mg, Calcium: 86mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast
4.94 from 62 votes (46 ratings without comment)

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Recipe Rating


  1. Karen says:

    Absolutely delicious!!!! I love medjool dates, so this recipe is perfect!!

    1. Yumna J. says:

      Me too!! So happy you loved the recipe, Karen!

  2. Marta Brito says:

    Hi, can I have the quantities? Thank you

    1. Yumna J. says:

      Hi Marta, you can find the recipe card with quantities at the bottom of the page!

  3. Vince Seleg says:

    Some truly good info, glad I noticed this.

    1. Yumna J. says:

      Thank you, Vince! So happy you found it helpful.

  4. Valentina Bidot says:

    Great recipe. I added a little of bourbon. It was so Good!

    1. Yumna says:

      So glad you enjoyed it!

  5. Anwaar says:

    The recipe looked delicious but unfortunately the end result was not as expected. The cake is so dense and chewy. It also didn’t have a rich taste.

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