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Date Nut bread recipe on a cooling rack with several cut slices next to a pot of butter.
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4.5 from 2 votes

Date Nut Bread

An Old fashioned Date Nut Brea!d just like Van de Kamps! This easy, healthy quick bread is incredibly moist and full of dates and walnuts. Enjoy with tea or coffee or for dessert!!
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 219kcal


  • 4 oz. dates chopped
  • 1 cup water
  • 1 cup packed dark brown sugar
  • 4 Tablespoons melted butter
  • 1 egg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup chopped walnut pieces


  • 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!


  1. I used medjool dates in this recipe but almost any widely available date will work. 
  2. 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!
  3. 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. 
  4. for longer storage, wrap as instructed below and freeze for up to 3 months. 


Calories: 219kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 142mg | Potassium: 145mg | Fiber: 1g | Sugar: 24g | Vitamin A: 136IU | Calcium: 36mg | Iron: 1mg