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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!)
Table of Contents
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
Summary
- 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.
Popular Substitutions & Additions
- 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
Bake Date Bread in Loaf Pan
Tips for Making the Best Date Bread
- 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.
- 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.
- Use full-fat Greek yogurt. The more fat, the more moisture the date bread will retain.
- 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
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.
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.
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!
More Quick Bread Recipes:
- Cinnamon Apple Bread
- Lemon Zucchini Bread
- Strawberry Bread Recipe
- Lemon Blueberry Bread
- Chocolate Peanut Butter Banana Bread
- Chocolate Banana Bread
- Chocolate Chip Zucchini Bread
- Cranberry Orange Bread
- Chocolate Cinnamon Banana Bread
- Lemon Bread
If you try this feel good Date Bread recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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Date Bread
Ingredients
- 2 cups chopped pitted Medjool dates
- 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.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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 ‘sugar bombs’ 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.