Soft Date Bread
A moist, naturally sweet Date Bread made with Greek yogurt, Medjool dates, and walnuts. This fiber-rich loaf delivers plant-based protein, healthy fats, and a delightful texture—perfect for breakfast, snacks, or meal prep. Easy to make and packed with flavor, it’s a nutritious treat for any time of day.
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.
