Ina Garten Date Nut Bread (Date Nut Spice Bread)
You get a rich, moist loaf with sweet dates and crunchy toasted walnuts. Ina Garten Date Nut Bread bakes up dense but soft, with a caramel-like taste from dates and warm spices, plus a golden crust. It’s an easy quick bread that needs no mixer — just soak the dates, mix gently, and bake. Perfect for breakfast, snacking, or gifting.
Equipment
- 9 x 5-inch loaf pan
- Medium and large mixing bowls
- Whisk and rubber spatula
- Measuring cups and spoons
- Cooling rack
- Parchment paper (optional, for lining)
Ingredients
- 2 cups coarsely chopped pitted dates about 10 ounces
- ⅓ cup orange liqueur such as Cointreau or Triple Sec or substitute with orange juice + 1 tablespoon extra orange zest
- 4 tablespoons ½ stick unsalted butter, at room temperature
- ¾ cup light brown sugar lightly packed
- 1 extra-large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon grated orange zest from 2 oranges
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon kosher salt
- 1 cup coarsely chopped walnuts or pecans toasted
Instructions
- Preheat the oven to 350°F. Butter the bottom of the loaf pan, line with parchment paper, then butter and flour the entire pan.
- Combine the chopped dates and orange liqueur (or orange juice) in a small bowl and let soak for 30 minutes, stirring occasionally.
- In a large bowl, cream the butter and brown sugar with a mixer or by hand until light and fluffy.
- Add the egg, vanilla extract, and orange zest; beat until combined.
- Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- With the mixer on low speed (or by hand), add the dry ingredients alternately with any remaining orange juice from the dates, beating just until combined. Do not overmix.
- Fold in the soaked dates (with any liquid) and the toasted walnuts or pecans.
- Pour the batter into the prepared pan and bake for 55–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil.
- Cool the bread in the pan for 10–15 minutes, then turn out onto a cooling rack to cool completely.
Notes
Nutrition Facts: Per slice (1/8 of loaf, approximate):
Calories 250–320, Fat 12–15g, Carbohydrates 35–40g, Sugar 18–25g, Protein 4–6g, Fiber 3–4g (values vary based on exact slice size and nut choice).