Date Bread
Updated Nov 27, 2025
Moist date bread with chopped Medjool dates steeped in hot water, Greek yogurt, and walnuts. No mixer needed and bakes up in a 9×5 pan.
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Try my viral date bread!
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!)
Happy Cooking!
– Yumna
Date Bread Ingredients
- Medjool Dates: You can use a different type of date if you want, but I always recommend using Medjool dates.
- Dry Ingredients: You’ll need baking powder, baking soda, salt, brown sugar, and all-purpose flour for this date bread. Feel free to swap in 1:1 gluten-free flour.
- Egg: Room temperature eggs are best.
- Greek Yogurt: I always go for full-fat, plain Greek yogurt. Vanilla Greek yogurt works, too.
- Vanilla Extract: Use whatever you have on hand!
- Chopped Walnuts: I like to use chopped walnuts in this recipe, but you can omit the nuts, or replace them with seeds like pumpkin or sunflower. Toast the walnuts for a deeper 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!
Date Bread Recipe
Easy date bread made with Medjool dates, Greek yogurt, and walnuts for a soft, moist texture without excess oil.
Video
Ingredients
- 2 cups Medjool dates pitted, chopped
- 1 teaspoon baking soda
- ½ cup packed light brown sugar
- 1 cup boiling water
- Cooking spray
- 1 ¾ cups all purpose flour
- 1 teaspoon baking powder aluminium free
- ½ teaspoon salt
- 1 large egg
- ¾ cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Instructions
- 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.
Notes
- My Top Tip: Watch the oven. If your bread is browning too quickly in the oven, tent it with aluminum foil to prevent burning while still allowing it to bake through.
- Storage: First, let your date bread cool completely, then wrap it tightly in plastic wrap or aluminum foil to keep the air out and maintain moisture. Your bread will keep at room temperature for up to 4 days (so long as you store it in a cool, dry place away from direct sunlight or heat sources), or up to a week in the fridge.
- Freezing: Once your bread is cool, wrap it tightly in plastic wrap, then in a layer of aluminum foil. It should keep in the freezer for up to 3 months! When you’re ready to eat, thaw the wrapped bread at room temperature. You can gently reheat it in the oven to restore its fresh-baked taste and texture!
Nutrition
Serving: 1slice, Calories: 253kcal, Carbohydrates: 43g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 1g, Trans Fat: 0.002g, Cholesterol: 18mg, Sodium: 238mg, Potassium: 268mg, Fiber: 3g, Sugar: 26g, Vitamin A: 61IU, Vitamin C: 0.1mg, Calcium: 72mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Watch the oven: If your bread is browning too quickly in the oven, tent it with aluminum foil to prevent burning while still allowing it to bake through.
- Don’t over-mix: When combining your wet and dry ingredients, mix just until everything is incorporated!
- Measure carefully: Be sure to accurately measure your ingredients, especially flour, to prevent a dry or dense loaf. I like to use the spoon and level method!
- Use parchment paper for easy loaf removal. I like to line my loaf pan with parchment tucked in both length and widthwise before adding my batter to help my bread release easily and prevent sticking.
Serving Ideas
- Make streusel: Before baking, I like to sprinkle the top of my batter with a streusel topping made from oats, flour, butter, and sugar.
- Use a spread. This date bread would be delicious topped with tahini and honey, cream cheese, or a homemade jam.
- Add cream. I love warming up my date bread with some fresh whipped cream or vanilla ice cream.
FAQs
Can I skip the sugar?
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 the best texture and flavor, I would bake the recipe as written.
Why does my bread taste bitter?
Make sure you’re using aluminium-free baking powder! Regular baking powder with aluminium can cause baked goods to taste bitter.
Comments
Your recipes are truly fail-proof. I’ve tried so many of them so far, and every single one has been an instant hit with family and friends. Whenever people ask me for recipes, I never hesitate to share your page and proudly call you ‘my online mentor’.
Last winter alone, I think I made your date bread more than five times for different occasions — from tea parties to picnics and potlucks — and it was everyone’s favourite every single time. The toffee, almond brittle, lemon and blueberry cake… honestly, I could go on about how many recipes of yours I’ve tried and loved.
I would absolutely love if you could share a Persian Love Cake recipe. I’ve seen a few versions online, but I would trust your tested recipe over anyone else’s any day.
That is incredibly kind of you to say, Sakia, thank you so much! It truly means the world to hear that my recipes have been such a reliable part of your gatherings, and I’m so honored you share them with others. Hearing that the date bread has become a favorite for so many occasions makes me so happy. Thank you so much for your support and for cooking along with me! I’m so glad you’re here!
Can you use nonfat Greek yogurt?
Yes, you can! The bread may be slightly less rich and a little less tender, but the dates and walnuts provide enough moisture that it should still turn out soft. Hope you enjoy!
Can I substitute sugar with banana?
Hi! I haven’t tested that, but I think it will slightly change the flavor, sweetness level, and texture. If you want to try, I’d ½ cup mashed ripe banana. Bananas add moisture, so you may want to use slightly less Greek yogurt or add a tablespoon of more flour if the batter is loose. If you try it, you’ll have to let me know how it turns out!
I love it! The rest of my family hasn’t tried it yet, but whatever their reactions I’ll happily make this again just for myself if need be 😅 I should have tented the loaf as the very top ever so slightly got too dark by 50 minutes, but it tastes fine. This is going on my regular cake rotation, and I’ll share it with friends soon. Thank you!
I’m so happy you liked it and want to share it with friends, Joanna! I hope it’s a hit with everyone else, too!
This is probably a dumb question… but the Greek yogurt used in this recipe is plain Greek yogurt, correct?
Not a dumb question! I use plain Greek yogurt. You can also use vanilla. Hope you love it!
Thank you so much! Fortunately, I had both plain and vanilla in the fridge. I made two loaves… one with plain and one with vanilla yogurt and both turned out so yummy! Thanks again!! 😊
Yay! I’m so glad you liked it!
Can you use real maple syrup instead of brown sugar?
Hi Connie, I haven’t tested the bread with maple syrup, but you could try substituting ½ cup packed light brown sugar with ⅓ cup real maple syrup. Because maple syrup is liquid, you may want to try slightly reduce the Greek yogurt to ⅔ cup so the bread doesn’t get too soft or dense. If you try it, let me know how it turns out!
We loved this bread, thanks for sharing. I used non-dairy Greek yogurt (Forager Greek Style made with Cashews and coconut milk) and pecans instead of walnuts and it came out wonderful.
Love that! So happy you liked how it turned out with dairy-free yogurt. Thanks so much for sharing, Carol!!
I would like to try this recipe to give as gifts. Do you have a baking temp and time suggestion if I use mini loaf pans instead of a single 9×5? Thank you! I can’t wait to see how it comes out – one of those minis will be for me!!
Good question! I recommend filling the mini loaf pans 2/3 of the way to allow for rising and baking at 350ºF. I imagine that they will take about 30-45 minutes to bake but I would start checking with a toothpick to see if they’ve baked all the way through around 25-30 minutes. Hope that helps!
Hi, can you use Brazil nuts instead
Yes, I think that sounds so good! Enjoy!!
So good!!! I followed it to a T. Now I can make my own date bread.
Yay, so happy you loved it!! Thanks, Raisa!
I used pecans as I ran out of walnuts and my family loved this and asked me to make it again. Which is, I guess, the best feedback. Trying it with cranberries next as they are not fond of dates and still loved the cake.
Love that! So happy your family enjoyed it. Thanks, Simon!
This looks delicious! However, my daughter is allergic to nuts. Is there anything I can substitute the walnuts with?
You can leave the walnuts out or replace them with pumpkin or sunflower seeds for added crunch. Enjoy!
Thank you for sharing this recipe. I just made it today. Very easy to prepare and the loaf rose nicely and crumbs are nice and moist.
Yay!! So glad you liked it, Linna! Thank you!
Can I use oat flour instead of all purpose flour?
So sorry, I haven’t tried making this date bread with oat flour yet. Please let me know how it turns out if you end up trying it!
Excellent breakfast cake, not too sweet…just perfect.
Thank you!! So happy you liked it!
I made this today and really enjoyed it. I didn’t have any Greek yogurt, so just replaced with a normal yogurt. Next time I will modify the recipe into a healthier one with wheat flour and fresh jaggery.
Yum, those tweaks sound so good!! So glad you liked the recipe and were able to make it work with the yogurt you had on hand. Thanks, Sakshi!
It looks delicious.
Thanks, Linda! I hope you’ll try it and let me know how it turns out!
Wow! This was such a simple and yummy recipe to make even though I didn’t realize I only have deglet noor dates (and I guess that’s all we’ve ever had on hand 🤷🏻♀️) but it came out super yummy and tasty. Just the right amount of sweetness! Gonna make another loaf for my sister and niece without the walnuts since my niece has a nut allergy. Love your recipes Yumna!
Yay, so happy you loved it!! Thanks so much, Candace! I hope your sister and niece love it too!
I have made this wonderful date bread with a couple of versions. It is easy to make, delicious, and best for my husband’s on-the-run breakfast. I made it adding two eggs instead of one, substituted 1/3 of the flour with almond flour, and used fat free yogurt.
Yay, so happy you and your husband like the recipe! Love all of the substitutions you made, sounds like they turned out great! Thank you!!
Years ago I made a date bread that my family loved. Finding this recipe that was so close to the one I used inspired me to do it again. A wonder what Nostalgia spurs us to do!
Yay, so glad you found it!! Hope you and your family enjoy my version!
I veganised this recipe by using a flax egg and vegan yogurt and it turned out great!
Yay, that’s great to hear!! Glad you liked the recipe, thanks so much for sharing!
Do you have the weight measurement for 2 cups chopped dates? Because the way you chop the dates will determine the quantity 2 cups come up to. Just wanted to check….I don’t have a full box of dates and wanted to see if I could use this recipe to finish them up.
Good question. Two cups of chopped and pitted dates should weigh around 375 grams or just over 13 ounces. Hope that helps!
Absolutely delicious!!!! I love medjool dates, so this recipe is perfect!!
Me too!! So happy you loved the recipe, Karen!
Hi, can I have the quantities? Thank you
Hi Marta, you can find the recipe card with quantities at the bottom of the page!
Some truly good info, glad I noticed this.
Thank you, Vince! So happy you found it helpful.
Great recipe. I added a little of bourbon. It was so Good!
So glad you enjoyed it!
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.
Absolutely delicious! Love it!
Yay, thank you!
This turned out delicious!! I added pumpkin pie spice powder and cardamom!! A definite healthy hit in my house! Thank you!
Yum! Love the idea of adding those spices.
Can I skip the baking soda and just do the powder? Or is it really necessary?
Hi there, yes, it is necessary in the recipe to get the right rise and texture.
This is my go to blog usually when I am stuck and need ideas for simplified delicious meals.
I had a tub of Medjool dates sitting in my fridge and I was so tempted to try this recipes the minute I received it in my inbox, absolutely delish! Added a small bit of cinnamon and used pecan instead of walnuts. Super recipe thank you Yumna
Sounds great! So happy you liked it!
Haven’t even made it yet but it’s 5 stars from me. I adore Medjool dates and people believe they are full of bad sugar which is so not correct. They are a superfood! I wonder if I could add date sugar instead of brown as date sugar has the lowest glycemic index of other sugars and is packed with fiber, potassium and antioxidants. My mouth is watering already–Yummy and thank you!
That sounds like a really great idea!
Yum…have been wanting a recipe for date bread, thank you
I saw your Instagram post and immediately came to your blog to find and make the recipe! I had a tub of fresh dates that had been open a while and I wanted to use up before they started to get too dry and this was great!
I made into 12 muffins for easy weekday grab and go breakfast and reduced the bake time to 25-30 mins. I was a half cup short on yogurt, so I added about 3 tablespoons of coconut oil to add moisture and they were moist with a slight coconut aroma that went nicely with the dates. My husband thought they were delicious and ate two for dessert and the kids loved them after they picked out every single walnut >:/ ;D
Love the idea of muffins, thanks for sharing!
Hi, can I refrigerate it? After eating a little piece. And for how long can it be refrigerated?
I think it would be best stored tightly wrapped at room temperature for 3 to 4 days.
Super delicious Super easy
Thanks so much!
Hi, any substitutes for walnuts please? Thanks!
Hi there! You can either omit, or replace with your favorite nut of choice.
Thanks a lot for sharing will definitely try. ❤️❤️
Hope you love it!
Is this gluten free or is there a way to be gluten free if possible?
It is not gluten free as written, but you could swap the flour for a gluten free 1:1 flour if you’d like!
Turned out really good! Used a mixture of blanched slivered almonds and walnuts and half ajwa/medjool dates.
Sounds great, thanks for sharing!
I made this for the first time today – delicious!! I’m excited to try making more of your dishes. I recently got into cooking and love how you focus on healthy ingredients but still making things flavorful.
So glad to hear!
I made this yesterday but with wheat flour. It is so good! Thank you Yumna!
So happy to hear!
This bread was so delicious! I didn’t have any brown sugar so I used cane sugar instead and it came out amazing!! I also baked it in a brownie pan and it took about 30-35 min to cook! We also toasted some up on a pan with some butter and omg it was like eating at a restaurant!
love this!
Delicious as usual. Thank you for providing tried recipes. You save me so much time.
I made two loaves today and it is delicious! How long will it last please
So happy you enjoyed it! Tightly wrapped it should keep 3 to 4 days, or you can wrap it well and freeze one loaf to enjoy at a later time.
can i use cane sugar instead of brown??
Yes, that should work out ok. Brown sugar adds slightly more flavor and moisture, though.
Amazinggg… the best date bread
Thank you❤️
Yay! So glad you liked it!
I’m going to make this tomorrow, but I’m thinking to use almond flour instead and monk fruit instead of the brown sugar don’t know how that will come out but I will try it and let u guys know! 🙂
Yes, please do!
I am interested to learn if anyone has made this successfully with almond and coconut flours? It looks like a yummy recipe !
I have not tried with these flour yet, but please let me know if you try!
Love your recipes
Thank you!
I made it with whole wheat flour and it turned out perfect!
Hi, is it possible to use something else instead of Greek yogurt?
You could use regular yogurt.
Can you freeze this bread as well?
Yes, I’d wrap it first in parchment paper, then store it in a freezer safe bag.
Can you add cinnamon or will it offset any flavors?
Sure, that sounds great!
Been waiting for this recipe!
So you keep the water of the dates right ?
Yes! You’ll use the date and baking soda water that already has the brown sugar added and will be part of the wet ingredients in the bread
Hello, I was wondering what could be the substitute for the Greek yogurt?
You could use regular yogurt instead!
Hi,
Thanks for all your beautiful recipes! I was wondering can this date bread recipe work without the brown sugar?
Thank you!For optimal texture and flavor, I would bake the recipe as written.
Thank you. My fiancé loves dates and walnuts. I can’t wait until he try the bread
Yay! I think this will be a new favorite!
I don’t like things overly sweet, do you think I could omit the brown sugar? Thank you! This looks incredible
I would keep it for optimal texture.