Date Nut Bread

This classic bread is perfect for breakfast, teatime, as an afterschool snack, or in the middle of the night . . . which means it’s perfect anytime.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 30 minutesDifficulty: Easy

Serves: 8


  • 2 cups dried dates
  • 1 Tbsp. vanilla extract
  • 1 cup boiling water
  • 2 cups all-purpose flour
  • 1 tsp. ground nutmeg
  • ½ tsp. ground cardamom
  • 1 tsp. baking powder
  • ½ tsp. kosher salt
  • 1 large egg, beaten
  • ½ cup chopped walnuts
  • ½ cup chopped pecans
  • ½ cup chopped almonds


  • Preheat oven to 350°F. Coat a 9" × 5" loaf pan with pan spray, and line the bottom and short sides with a strip of parchment. Combine dates and vanilla in a small bowl, add boiling water, and set aside for 30 minutes.
  • Sift together all-purpose flour, nutmeg, cardamom, baking powder, and salt. Make a well in the center and add egg, soaked dates, and all nuts. Mix together, transfer to prepared pan, and smooth the top. Bake 30 minutes, until risen. Reduce oven temperature to 325°F and bake 30 minutes longer, or until a pick inserted in the center comes out clean. Tent with foil if loaf browns too quickly.
  • Remove from oven and cool 10 minutes before removing from pan.