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Moist Date Nut Bread

"A moist not too sweet version of a figgy pudding but made with dates and minus the spices. You could try covering with buttered foil and steaming it for a even moister version. This can also be baked in a (28 ounce) can."
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1 h 20 m servings 279 cals
Serving size has been adjusted!
Original recipe yields 12 servings (1 - 9x5 inch loaf)


  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, combine the dates and butter. Pour boiling water over them, and let stand until cool.
  3. When the dates have cooled, stir the mixture to break up any clumps. Mix in the brown sugar and egg until well blended. Combine the flour, baking soda, baking powder, and salt; stir into the date mixture until just blended. Stir in walnuts. Pour into the prepared pan.
  4. Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 61
  1. 71 Ratings

Most helpful positive review

This is the BEST EVER!!! I've never tasted such moist date bread. I had an overabundance of dates that my inlaws sent from my husband's native country of Tunisia so they were rough chopped. I ...

Most helpful critical review

Wasn't sure if I liked dates or not, obviously I don't, and neither does anyone in my family of 8. I'm rating 3 because, I suppose, if you love dates, you could possibly like this bread. I wou...

Most helpful
Most positive
Least positive

This is the BEST EVER!!! I've never tasted such moist date bread. I had an overabundance of dates that my inlaws sent from my husband's native country of Tunisia so they were rough chopped. I ...

I had some date in my closet that needed to be used so I thought why not try this recipe. What a great choice it turned out to be. While I did modify the recipe somewhat, the core stands true....

Excellent! Added 1 tsp cinnamon and completely forgot to add nuts, but it was lovely nevertheless. Only change I would make next time is to reduce the amount of sugar, maybe to 1/3 cup.

Absolutely the best! I like to grate the rind of a large navel orange and add the juice to equal 1 cup of boiling water but either way this bread has become an "old dependable" for me. ...

Fabulous recipie! Very sweet, though. I'll cut down the sugar next time (the dates are sweet as is!). Used chopped almonds instead of walnuts (we're not walnut fans). Also, this dough would ...

A delicious, moist date bread just like grandma's!

Very, very good. I made this for my husband to take to work, and he said everyone devoured it. Thanks for a good recipe.

The reason I like this recipe is because it's mostly dates--not a ton of flour and sugar to hide their flavor. I used half whole wheat flour with nice results and found the light sweetness perf...

Excellent moist flavorful. I didn't steam it but I wrapped it in foil while still hot from oven. It stayed moist for 3/4 days and I could slice it quite thin with ease.