This lusciously moist Date Nut Bread is a guilty pleasure you can feel good about! Chock full of dates and walnuts, this quick bread is easy and healthy - which is always a win, don't you think?
Slathered with a little butter (because it is healthy!) it makes the perfect breakfast or afternoon snack!
What is Date Nut Bread?
Date Nut Bread, aka date and nut bread, is a traditional quick bread or "cake" eaten in Britain, made using dates and walnuts. It is often made with treacle or tea to give it a dark brown color. Traditionally from Scotland, this date and nut loaf is still enjoyed in many tea rooms around the country.
There are lots of Date Nut Bread recipes. But this one? This one is the closest I've found to the bread of my childhood. Made by Van de Kamp's, there was always a loaf of it in the refrigerator.
Chewy and moist with a deep, rich flavor, this was my snack of choice - and when Van de Kamp's went out of business I was heartbroken :-(.
Determined to resurrect this old fashioned date nut bread, I pieced together a number of recipes and... after a number of tries settled on this one.
Ingredients in Date Nut Bread
- Chopped Dates - you can use just about any variety of date. I typically use Medjool dates since they are the most common date.
- Hot Water - to soften the dates.
- Brown Sugar - you can use either light or dark brown sugar but I prefer dark brown sugar for a deeper caramel flavor.
- Butter - no need to splurge on an expensive butter for this recipe!
- Eggs
- Salt
- All-purpose flour
- Baking Powder
- Walnuts - Walnuts aren't everyone's favorite nut, but they add a lovely texture and nutty flavor to this bread so don't leave them out!
How to make Date Nut Bread:
Unlike many date bread recipes, this one doesn't include large chunks of dates - which is why this bread is moister and denser!
- Add the chopped dates and 1 cup of water to a blender and blend until the dates are pureed. Pour the date mixture into a medium bowl.
- Mix in the sugar, butter, egg, and vanilla.
- Combine the flour, baking powder and salt in a separate bowl and stir to combine.
- Add the flour mixture to the date mixture and stir until the flour is fully incorporated.
- Stir in the walnuts!
- Pour into a prepared 8 x 4-inch loaf pan and bake! The bread is done when a cake tester or toothpick inserted in the center comes out clean or has small crumbs attached.
- Remove from the oven, cover with aluminum foil, and let cool completely.
- Slice and slather with butter (optional!) and enjoy!
Other British Dessert Recipes I know you'll love!
- Treacle Tart - Harry Potter's favorite dessert!
- Sticky Toffee Pudding - a British classic made in the Instant Pot!
- Blackberry Fool - Sweet whipped cream and jammy blackberries!
- Cranachan - a Scottish classic of whipped cream, fruit, oat crumble and a wee bit of whiskey!
If you love Quick Breads, you will definitely want to try these!
- Buttermilk Banana Bread - unbelievably moist!
- Beer Bread - made with Guinness!
- Irish Brown Bread - a no-knead bread straight from Ireland!
- Cheese Bread - fresh herbs flavor this easy loaf!
If you enjoyed this recipe, I would LOVE for you to give it a 5-star rating! Cheers! Nancy
📖Recipe
Date Nut Bread
Ingredients
- 4 oz. dates chopped
- 1 cup water
- 1 cup packed dark brown sugar
- 4 Tablespoons melted butter
- 1 egg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ⅓ cups all purpose flour
- ½ teaspoon baking powder
- ½ cup chopped walnut pieces
Instructions
- Preheat the oven to 325 degrees.
- Spray an 8 x 4-inch loaf pan with nonstick cooking spray and set aside.
- In a blender, combine the dates and the water. Blend until smooth.
- Add the date mixture to a medium-sized bowl.
- Add the sugar, butter, egg, salt, and vanilla. Either beat by hand or using a mixer, mix on medium speed until thoroughly mixed, scraping down the bowl as needed.
- In a small bowl, combine the flour, baking powder, and salt. Stir.
- Add the flour mixture and mix until combined.
- Stir in the walnuts. Pour the batter into the prepared loaf pan.
- Bake at 325 degrees for 60 to 70 minutes or until a skewer inserted in the center comes out clean, with no visible amounts of batter. If crumbs are attached, that's ok!
- Remove the pan immediately from the oven and cover with foil, making sure the foil doesn't touch the top of the loaf.
- Cool for 1 hour. Remove the foil and remove the loaf from the pan. Slice and enjoy!
Recipe Notes
- I used medjool dates in this recipe but almost any widely available date will work.
- Covering the loaf with foil right after it comes out of the oven keeps the bread (and the top) really moist so don't skip this step!
- The bread keeps really well in the refrigerator. After the bread has completely cooled, wrap the bread in plastic wrap and then in foil. It will last for up to a week.
- for longer storage, wrap as instructed below and freeze for up to 3 months.
Barbara | Creative Culinary says
Wow that took me WAY back; I could have told the same story! I have to try this...love date nut bread all by itself but something that is a recreation of Van de Kamps? Perfect!
Nancy says
Hi Barb! So that is why we get along - LOL!!! I've made this recipe a few times and it definitely tastes as I remember it. This loaf came out a bit lighter since I used different dates but it tastes the same!
Louise says
This was my absolute favorite product from Van de Kamp Bakery and what I miss the most. There was or is nothing else like it. So I was very glad to find this recipe and will be trying it. Thank you!
Nancy says
Hi Louise!! It was my favorite too!!! Can't wait to hear whether or not you think it tastes like the original. It did to me so hopefully it will for you!!!
Frances Flynn says
I don't suppose you have the recipe for Van de Kamp's Carrot Cake? My sister used to bring home a couple from the States whenever she visited. Mum loved their carrot cake and I am fed having every carrot cake I buy (or make) compared to VdK as they're never as good!
Nancy says
Oooohh.... I had forgotten about that cake! Hmmmm... I don't have the recipe but now I'm intrigued so will have to do some research! Hopefully I'll be able to either find it or replicate it - and if so I'll post it here at the Table!
Suz says
At 20 minutes left to cook, my date bread looks soupy? I double checked that I combined the right ingredients in the correct quantities. What did I do wrong?
Please help.
Thank you,
Suz
Nancy says
Hi Suz - this is one of those times that I wish I could be in your kitchen with you!! A couple of things came to mind -
1. Are you using the correct size loaf pan? I know it sounds silly, but it really does make a difference!!
2. Did you measure your dates by weight or by cup measurement. Measure by weight!
2. Is your oven properly calibrated? The best way to tell is to get an oven thermometer - you can buy them in kitchen supply stores and sometimes in a well stocked hardware store. All ovens get out of calibration!!!
3. Is your baking powder active?
Those are the only things I can think of off the bat. I went back and rechecked the recipe and it is accurate in terms of the ratio of wet to dry ingredients.
I hope this helps!!!
Patricia arquette says
Has van de kamps deleted the production of their seasonal fruitcake? This was best fruitcake I've had since a child over 50 years ago.
Leslie says
Can't wait to make this! Thank you. Do you happen to have their recipe for SALT RISING BREAD /
I just loved it
Leslie
Mari says
Are your "Nutrition Facts" (including Sodium) for an entire loaf? I assume it's more than one slice.
Nancy says
Hi Mari!!
The nutrition facts were indeed for one loaf! I have gone in and edited it for the correct serving size which is one slice. I've recently switched to a new recipe software and am (slowly!) going through all the recipes to make sure the nutritional information is correct. Hope you enjoy the bread - truly one of my favorites!!!
Charlene Harper says
The original date nut bread was very dark...
This bread looks much lighter, do you know why?
Nancy says
Hello Charlene!
Yes, the original bread was definitely darker! In going over my notes, I believe it's due to the variety of date used. In California, the two major dates that are grown on are medjools and deglet noors. I used the deglet noors which are typically a lighter brown color than the medjools and that is why I think the bread is lighter!
Charlene Harper says
The original date nut bread was very dark...
This bread looks much lighter, do you know why?
This is my first time at this site.
Linda Payne says
I grew up with Van de Kamps and the date bread was a favorite. This recipe was very close to what I remember! Thank you! It is wonderful with peanut butter on it, just the way I ate it as a child.
Nancy says
Hi Linda!! I am so, so happy that you enjoyed it! It definitely was one of my favorites growing up but I never tried it with peanut butter - clearly I was deprived!!!! Making loaf this weekend and will definitely be trying it with peanut butter!!!
Celi says
Loved this recipe and so easy to make! I only had half a cup of brown sugar so I had make up the other half with white sugar. Not sure if that changed the flavor but it still tasted AMAZING!
Nancy says
Hi Celi! I am so glad it worked and that you enjoyed it!! Definitely one of my favorite treats - will be making some this weekend since I've been craving it!!!
Sherry says
This is the best Van de Camps Date Nut Bread Recipe on line. It invokes all the memories of having it at home in the 60's & 70's. Definitely use the dark brown sugar and cover as told while cooling.
I am making it for a third time this year and look forward to serving it during the end of year holidays. Thank you Nancy for your recipe!