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Moist Date Walnut Bread

This moist date walnut bread features a tender crumb with bursts of caramelized dates and crunchy toasted walnuts. The recipe involves mixing the ingredients, folding in the nuts and dates, and baking until golden with a fragrant aroma. The final loaf is rich, sticky, and inviting, perfect for cozy mornings or afternoon treats.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: Middle Eastern-inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs
  • 1/2 cup plain yogurt or buttermilk
  • 1/2 cup chopped Medjool dates about 4-5 dates
  • 1/2 cup toasted walnuts roughly chopped

Equipment

  • Loaf pan
  • Mixing bowls
  • Spatula
  • Knife
  • Oven

Method
 

  1. Preheat your oven to 175°C (350°F). Grease your loaf pan or line it with parchment paper, setting it aside.
  2. Chop the Medjool dates into small, sticky pieces about 1/4 inch each. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then let them cool and roughly chop.
  3. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, and baking soda until well combined. This creates a light, airy base for your batter.
  4. In a separate bowl, melt the butter and let it cool slightly. Whisk in the eggs one at a time, then add the plain yogurt, mixing until smooth and creamy.
  5. Pour the wet mixture into the dry ingredients. Gently fold everything together with a spatula until just combined; avoid overmixing to keep the batter light and tender.
  6. Fold in the chopped dates and toasted walnuts evenly throughout the batter, distributing their sweet and nutty flavors evenly.
  7. Pour the batter into your prepared loaf pan, smoothing the top with the spatula. Gently tap the pan on the counter to remove any air bubbles and settle the batter.
  8. Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean. Cover loosely with foil if the top browns too quickly.
  9. Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack and cool completely for at least 20 minutes before slicing.
  10. Slice the bread with a sharp knife, revealing a moist crumb dotted with sweet dates and crunchy walnuts. Enjoy warm or at room temperature, perhaps with a pat of butter.

Notes

For extra flavor, sprinkle a pinch of cinnamon into the dry ingredients or toast the walnuts longer for a deeper aroma. Store leftovers wrapped tightly at room temperature for up to 2 days or freeze slices for longer freshness.