Rich and decadent, this Date Walnut Bread is a true treat! Moist and tender, it brings together the natural sweetness of Medjool dates and the lovely crunch of walnuts, all finished with a delicate sweet icing glaze. Perfect for breakfast, an afternoon coffee break, or a little something sweet, this date and walnut bread is pure comfort in every slice.
What warms my heart most is knowing that I am not alone in my love for this recipe. It turns out to be a favorite among many of my readers, too!
An Easy Homemade Date Walnut Bread for Any Time of Day
Making this delicious Date Walnut Bread from scratch may look like a time-consuming undertaking, but you will be pleasantly surprised by how easy the process actually is! With simple ingredients and a few straightforward steps, you can make a wonderfully moist and tender loaf filled with naturally sweet Medjool dates and crunchy walnuts.
For extra guidance, be sure to watch my step-by-step video tutorial. I will walk you through the process and show you how to make this date and walnut bread with ease.
Enjoy a slice any time of the day! It is wonderful for breakfast, makes a lovely afternoon treat alongside a cup of coffee or tea, and is equally delicious served as a simple dessert. Honestly, there is no wrong time to enjoy a slice!
What Are the Best Dates to Use for Date Walnut Bread?
For the best results, use soft, fleshy, and moist dates such as Omani, Khudri, or Medjool dates. Avoid dry varieties, as you want dates that blend easily into a smooth, soft paste.
Start by placing the pitted dates in a food processor and pulsing until fairly smooth, scraping down the sides of the bowl as needed. Add the beaten egg, vanilla extract, and ground cardamom, then blend gently until everything is well combined and the mixture is smooth and homogeneous. Set aside.
Next, melt the butter in a saucepan over low heat. Add the date mixture and stir until thoroughly combined. Once the mixture begins to loosen slightly and becomes soft and spreadable, remove the saucepan from the heat. Set aside to cool. This delicious mixture will serve as the filling for your date walnut bread.
Toast the Walnuts to Bring Out Their Rich, Nutty Flavor
Toasting the walnuts enhances their natural, earthy flavor and brings out their delicious nuttiness.
Preheat your oven to 350°F (180°C). Arrange the walnuts in a single layer on an ovenproof baking tray, leaving a little space between them to allow the hot air to circulate evenly.
Bake for 5–7 minutes, or until the walnuts are lightly browned and fragrant. Keep a close eye on them, as nuts can burn quickly! Remove from the oven and allow them to cool completely before roughly chopping them with a sharp knife.
The Buttery Sweet Yeast Dough: Soft, Fluffy, and Golden
The secret to this delicious Date Walnut Bread is a rich, buttery sweet yeast dough made with eggs, butter, instant yeast, warm water, vanilla, and a hint of ground cardamom. The eggs and butter give the bread its beautiful golden color, while the dough bakes into a soft, fluffy loaf with a delicate sweetness and a lovely buttery flavor.
A few tips for making the perfect sweet yeast dough:
- Use instant yeast: Instant yeast can be added directly to the flour without dissolving or proofing it in water first, making the process a little easier.
- Allow the dough to rise twice: The dough needs two rises for the best texture. First, let it rise for about 1 hour, or until doubled in size. After filling and shaping it into three logs, allow it to rise again for approximately 30 minutes before baking.
- Knead by hand or use a stand mixer: This dough comes together beautifully with hand kneading, but you can certainly use a stand mixer fitted with a dough hook if you prefer.
How to Make the Sweet Yeast Dough
In a large mixing bowl, combine the flour, sugar, and instant yeast.
In a separate bowl, beat the eggs, then add the melted butter, vanilla extract, and warm water. Pour the wet ingredients into the flour mixture and begin kneading until everything comes together into a smooth, cohesive dough. Depending on the type of flour you use, you may need to add a little more water to achieve the right consistency.
Cover the bowl with plastic wrap and set the dough aside in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
For a closer look at the dough consistency and preparation, watch my video tutorial above!
How to Shape and Bake Date Walnut Bread
Once the dough has doubled in size, it is ready to be filled, shaped, and baked! This is where the delicious date filling and crunchy walnuts come together with the soft, buttery dough to create three beautiful golden loaves.
1. Divide the dough: Lightly flour your countertop and turn out the risen dough. Divide it into three equal portions.
2. Roll out the dough: Working with one portion at a time, use a rolling pin to roll the dough into a rectangle measuring approximately 5 × 3.5 inches (15 × 8 cm), about ½ inch thick.
3. Add the date filling and walnuts: Spread one-third of the prepared date filling evenly over the dough, then sprinkle with one-third of the chopped toasted walnuts.
4. Shape into logs: Starting from the bottom edge, roll the dough tightly from bottom to top, gently pressing as you go to create a neat, compact log. Transfer it to a baking sheet lined with parchment paper.
5. Brush with egg wash: In a small bowl, whisk together the egg and vinegar. Brush the surface of the shaped dough with the egg wash to help give the loaves a beautiful golden finish.
Repeat the same process with the remaining two portions of dough.
6. Allow the loaves to rise again: Cover the shaped loaves loosely and let them rest for about 30 minutes for their second rise.
7. Bake until golden: Meanwhile, preheat your oven to 400°F (200°C). Bake the loaves for approximately 15–20 minutes, or until beautifully golden on top.
8. Prepare the sugar glaze: While the loaves are baking, combine the powdered sugar and milk in a small saucepan over medium heat. Stir until the sugar has completely dissolved and the glaze is smooth.
9. Glaze and serve: Remove the date walnut loaves from the oven and drizzle the sugar glaze over them. Allow the glaze to set slightly before slicing and serving. Enjoy!
Take Your Date Walnut Bread to the Next Level: Toast It!
Want to take your Date Walnut Bread a step further? Toasting it is an even better way to enjoy it, especially when you have leftovers! The slices turn beautifully golden and crisp on the outside while retaining a lovely sweetness from the dates. It is such a simple trick, but the result is surprisingly delicious!
Simply slice the leftover bread into 1-inch-thick slices and arrange them in a single layer on a baking sheet. Bake at 350°F (180°C) for 10–15 minutes, or until the slices are lightly browned and wonderfully crisp and toasty.
Honestly, you might find yourself making an extra loaf just so you can have some left over for toasting! These toasted slices are absolutely delightful alongside a cup of tea. Once you try them this way, you may love them even more than the freshly baked bread!
How to Store and Freeze Date Walnut Bread
Refrigerating: Once completely cooled, cover the baked Date Walnut Bread and store it in the refrigerator for up to 5 days.
Freezing: This bread freezes beautifully! Since the recipe makes three loaves, you can enjoy one fresh and save the others for later. For the best results, freeze the loaves without the white sugar glaze.
Allow the bread to cool completely, then wrap each loaf tightly in plastic wrap, followed by a layer of aluminum foil. Place in the freezer until ready to enjoy.
When you’re ready to serve, thaw the bread and add the sugar glaze just before serving.
More Delicious Date Recipes: Traditional Middle Eastern Desserts and Treats
- Date Maamoul with Sweetened Condensed Milk
- ToDie For Date and Goat Cheese Salad
- Banana and Date Bread with Tahini and Carob Molasses
- Date Filled Ghraybeh
- Couscous Salad with Roasted Sweet Potatoes and Fried Dates
- Date Cranberry Spiced Cake
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Date Walnut Bread
Description
Ingredients
For the dough:
- 8 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons instant dry yeast
- 1 ¼ cups lukewarm water
- 8 tablespoons 4 oz / 114 g butter, melted
- 5 eggs
For the date filling:
- 650 g 1 ½ lb dates, pitted
- 1 egg lightly beaten
- ¾ cup 1 ½ sticks butter
- 1 teaspoon vanilla extract
- ½ teaspoon cardamom powder optional
- 1 cup walnuts roughly crushed
For the egg wash:
- 1 egg lightly beaten
- 1 drop vanilla extract
For the sugar glaze:
- ½ cup icing sugar
- 1 tablespoon milk
Instructions
For the dough:
- In a large bowl, combine the flour, sugar, and instant yeast.
- In another bowl, beat the eggs, then add the melted butter, vanilla extract, and warm water. Pour this liquid mixture into the flour mixture.
- Knead thoroughly until the dough is smooth and uniform in texture (you may need to add slightly more water than the specified amount, depending on the type of flour).
- Cover the dough with plastic wrap and set it aside until it doubles in size.
Meanwhile, prepare the filling:
- Place the pitted dates in a food processor and pulse until fairly smooth, scraping down the sides as necessary.
- Add the beaten egg, vanilla extract, and cardamom powder; blend gently until fully combined. Set aside.
- Melt the butter in a saucepan over low heat. Add the date mixture and stir continuously. Once the mixture starts to loosen up and become cohesive, remove it from the heat and set it aside to cool. This will be your filling.
To assemble:
- Once the dough has risen, sprinkle some flour onto a clean countertop and divide the dough into three equal portions.
- Working with one piece of dough at a time, roll it out with a rolling pin into a rectangle measuring roughly 5 x 3.5 inches (15 x 8 cm) and about ½ inch thick.
- Spread ⅓ of the filling evenly over the dough and sprinkle with some walnuts.
- Roll the dough tightly from bottom to top, applying gentle pressure as you roll to form a tight log.
- Transfer the three loaves to a large baking sheet lined with parchment paper.
Egg wash and second rise:
- In a small bowl, whisk the egg and a drop of vinegar together, then brush the surface of the loaves.
- Leave the loaves to rise for a second time for about 30 minutes.
Baking:
- Bake in an oven preheated to 200°C (400°F) for about 15–20 minutes, or until the loaves turn a beautiful golden brown. Set aside to cool slightly.
Sugar glaze:
- In a small saucepan over medium heat, whisk the icing sugar and milk together until the sugar has completely dissolved.
- Drizzle the glaze over the warm date loaves to create beautiful zebra stripes. Enjoy!
