This wholesome Date Bread is a delightful blend of natural sweetness, creamy Greek yogurt, and crunchy walnuts, making it both indulgent and nourishing.
Packed with fiber from dates and healthy fats from walnuts, it offers sustained energy and protein for a balanced snack or breakfast.
Quick to prepare and satisfying, it’s perfect for everyday baking and meal prep.
Soft Date Bread
Equipment
- 1 × 9×5-inch loaf pan
- Measuring Cups and Spoons
- 2 mixing bowls
- Whisk
- spatula
- Cooling rack
- Knife for chopping dates and walnuts
Ingredients
- 2 cups Medjool dates pitted and chopped
- 1 teaspoon baking soda
- ½ cup light brown sugar packed
- 1 cup boiling water
- Cooking spray for greasing pan
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder aluminum-free
- ½ teaspoon salt
- 1 large egg
- ¾ cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup walnuts chopped
Instructions
- Prepare the Dates for Soaking: Begin by chopping 2 cups of pitted Medjool dates into small, even pieces. Place them in a medium mixing bowl or large measuring cup. Add 1 teaspoon of baking soda and ½ cup of packed light brown sugar. Pour 1 cup of freshly boiled water over the mixture. Stir gently to ensure all dates are submerged. Allow the dates to soak for about 15 minutes to soften and enhance their natural sweetness. Let the mixture cool slightly before proceeding to the next step.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) to ensure even cooking. While the oven warms, prepare a 9×5-inch loaf pan. Lightly coat it with cooking spray to prevent sticking. For extra ease, you can line the pan with parchment paper, leaving an overhang for simple removal of the bread later. Proper preparation here ensures a loaf with a uniform crust and easy release.
- Combine Dry Ingredients: In a separate mixing bowl, sift together 1¾ cups of all-purpose flour, 1 teaspoon of aluminum-free baking powder, and ½ teaspoon of salt. Sifting aerates the flour and evenly blends the leavening agents and salt. Whisk or stir well to ensure a uniform mixture. This step is crucial for achieving a light, tender texture in the final bread.
- Mix Egg, Yogurt, and Vanilla: Once the soaked dates have cooled slightly, whisk in 1 large egg until smooth. Add ¾ cup of Greek yogurt to the mixture, blending gently to maintain texture. Finally, stir in 1 teaspoon of pure vanilla extract for aromatic flavor. Ensure all date pieces are separated for even distribution in the bread batter. This step adds moisture, protein, and richness to the loaf.
- Combine Wet and Dry Ingredients: Add the wet date mixture to the bowl of sifted dry ingredients. Using a spatula or wooden spoon, gently fold the mixture until combined. Avoid overmixing to preserve the bread’s tenderness. Stop mixing once no streaks of flour remain. This ensures the bread has a light and moist crumb while preserving the integrity of the ingredients.
- Fold in Walnuts: Gently fold 1 cup of chopped walnuts into the batter until evenly dispersed. Walnuts add texture, healthy fats, and a subtle nutty flavor that complements the sweetness of the dates. Folding gently keeps the batter light while ensuring even distribution of the nuts.
- Transfer Batter to Loaf Pan: Pour the batter evenly into the prepared loaf pan. Smooth the surface with a spatula for uniform baking. Tap the pan gently on the countertop to release trapped air bubbles. This step ensures a smooth crust and even rise throughout the loaf.
- Bake the Loaf: Place the loaf pan in the preheated oven and bake at 350°F (175°C) for 50–60 minutes. Begin checking for doneness at the 50-minute mark by inserting a toothpick or skewer in the center — it should come out clean or with a few moist crumbs. If the top of the bread browns too quickly, tent it loosely with aluminum foil for the final 10 minutes to prevent over-browning while allowing thorough baking.
- Cool the Bread Properly: Remove the loaf pan from the oven and let the bread cool for about 10 minutes inside the pan. This allows the bread to set and makes it easier to remove. Carefully run a knife along the pan edges to loosen if necessary. Transfer the bread to a wire cooling rack to cool completely, which improves texture and flavor before slicing.
- Store and Serve: Once fully cooled, slice the bread into portions of your desired thickness. Store any unused bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to one week or freeze for up to three months. To serve frozen slices, toast or warm them directly for a fresh-baked taste.
Notes
- Always use Medjool dates for the best natural sweetness and moist texture.
- Chop dates evenly for consistent soaking and flavor distribution.
- Sifting flour ensures a light texture and better mixing.
- Avoid overmixing the batter to keep the bread tender and soft.
- Tent with foil if the bread starts browning too fast in the oven.
- Allow the bread to cool completely before slicing for cleaner cuts.
- This bread freezes well and can be stored for months.
Chef’s Secrets for Perfect Bread
Achieving a moist, flavorful date bread depends on a few simple but essential techniques.
Soaking the dates in boiling water with baking soda softens them while intensifying their natural sweetness, resulting in a rich flavor profile.
Using Greek yogurt adds moisture and protein, while walnuts contribute crunch and healthy fats.
Always fold the ingredients gently rather than vigorously mixing to avoid toughening the loaf.
Greasing and optionally lining the loaf pan ensures easy removal and keeps the crust intact.
Tent the bread with foil toward the end of baking to prevent over-browning while still allowing even cooking.
These small steps ensure your bread is soft, flavorful, and consistently perfect every time.
Serving Suggestions for Date Bread
Date bread is wonderfully versatile.
Serve warm slices for breakfast with a smear of nut butter or a drizzle of honey for a wholesome start to your day.
It pairs beautifully with a cup of coffee or chai tea for a satisfying afternoon snack.
For a more indulgent option, toast slices lightly and serve with mascarpone cheese or ricotta and a sprinkle of cinnamon.
This bread also works well as part of a brunch spread alongside fresh fruit and yogurt.
You can slice it thin and use it for quick tea-time bites or thicker for hearty, satisfying slices perfect for pairing with a savory spread.
Storage Tips for Fresh Bread
Date bread maintains its flavor and texture best when stored in a sealed container at room temperature.
Wrap it tightly in plastic wrap or place it in an airtight container to prevent drying.
At room temperature, it stays fresh for up to three days.
For longer storage, refrigerate for up to one week—though refrigeration can slightly firm the texture, making it ideal for toasting.
For maximum convenience, slice and freeze the bread.
Store slices in freezer-safe bags so you can easily defrost and enjoy single servings.
Simply toast or warm slices directly from the freezer for quick enjoyment anytime.
Frequently Asked Questions
1. Can I use another type of date for this bread?
Medjool dates are preferred for their natural sweetness and soft texture. However, you can use Deglet Noor or other dates. If using a firmer variety, soak them longer to ensure they soften adequately.
2. Can I substitute the Greek yogurt?
Yes. You can substitute Greek yogurt with plain yogurt, but Greek yogurt adds thickness and extra protein. For a dairy-free option, use plant-based yogurt of similar consistency.
3. How can I make the bread sweeter without adding sugar?
Dates already provide natural sweetness, but for extra sweetness, add a touch of maple syrup or honey. You can also increase the amount of brown sugar slightly, but keep in mind this will affect texture.
4. How do I prevent the bread from drying out?
Ensure you do not overbake the bread. Store it in airtight conditions once cooled. Wrapping the bread tightly in plastic wrap or placing it in a sealed container will lock in moisture.
5. Can I make this bread ahead of time?
Yes. You can prepare the batter ahead and refrigerate it for a few hours before baking. This is great for meal prep. You can also bake and store the bread for up to a week or freeze slices for later use.
