Date Bread Recipe
Easy date bread made with Medjool dates, Greek yogurt, and walnuts for a soft, moist texture without excess oil.
Servings: 10 slices
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 9x5 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.
Video
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: 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
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