There’s something special about bringing a taste of the desert home with you, and this Palm Springs Date Nut Bread does exactly that. We were recently camping out in the Coachella Valley, soaking in the quiet beauty of the desert and native hot springs. As always, one of our favorite stops on the way home is Hadley Orchards in Cabazon.
Hadley Orchards is known for its incredible variety of date products, all sourced locally from the surrounding desert. From date shakes to date spreads and baked goods, everything highlights the natural richness of this iconic fruit. We always make sure to grab a big tub of their juicy, sweet Medjool dates, which are truly the star of the region.
The Story Behind Medjool Dates
How Medjool Dates Came to the Desert
Medjool dates have a fascinating history that ties directly to the Coachella Valley. Originally grown in Morocco, Medjool date palms were brought to the United States in the early 20th century. Offshoots were carefully transported and planted in the desert regions of Southern California, where the hot, arid climate proved to be the perfect match. Today, areas like Palm Desert and Indio are known for producing some of the finest Medjool dates in the world.
Our Favorite Ways to Enjoy Them
We love Medjool dates for their soft texture and rich, caramel-like flavor. They’re perfect on their own, especially when paired with peanut butter and a sprinkle of flaky sea salt. We also enjoy adding them to savory dishes, like our favorite chicken recipe with sliced Meyer lemons, where their sweetness balances the citrus beautifully. And for a crowd-pleasing appetizer, it’s hard to beat dates stuffed with goat cheese and wrapped in crispy bacon.
A Breakfast Favorite: Date Nut Bread
This Palm Springs Date Nut Bread is another go-to in our kitchen. It’s moist, flavorful, and filled with chunks of dates and crunchy walnuts. We love slicing it thick, toasting it lightly, and spreading it with cream cheese for an easy breakfast—especially alongside a strong shot of espresso with cream.
How to Make Palm Springs Date Nut Bread
Ingredients
- 2–3 cups chopped Medjool dates, pitted
- 4 tablespoons butter, softened
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup brown sugar (light or dark), packed
- 1 cup hot brewed coffee
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 3/4 cups all-purpose flour
- 1 cup coarsely chopped walnuts
Step-by-Step Instructions
- Prepare the pan and oven
Preheat your oven to 350°F. Line a Le Creuset Terrine or 8 1/2″ x 4 1/2″ loaf pan with parchment paper and set it aside. - Soften the dates
In a large mixing bowl, combine the chopped dates, softened butter, baking soda, salt, and brown sugar. Carefully pour in the hot coffee and stir until everything is well mixed. Let this mixture sit for about 15 minutes so the dates soften and the flavors meld. - Mix the batter
Once the mixture has cooled slightly, add the egg and vanilla extract, stirring until combined. Sprinkle in the baking powder and flour, then gently mix until a smooth batter forms. Fold in the chopped walnuts. - Fill the pan
Pour the batter into your prepared loaf pan. Lightly tap the pan on the counter to remove any air bubbles and even out the surface. - Bake the bread
Bake for 45 to 55 minutes. After about 30 minutes, loosely cover the top with foil to prevent it from over-browning. The bread is done when a toothpick inserted in the center comes out clean. - Cool and serve
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Wrap any leftovers tightly and store at room temperature for a few days, or freeze for longer storage. However you enjoy it, this Palm Springs Date Nut Bread is a simple way to bring a little desert flavor into your home.
😋 More Delicious Recipes
- Palm Springs Date Shake
- Palm Springs Date Salad
- Peanut Butter Stuffed Dates
- Bacon Wrapped Dates
- Death Valley Date Nut Bread
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Chef Tips with Jason Hill | CookingSessions.com
Palm Springs Date Nut Bread
Ingredients
Equipment
Method
Prepare the pan and oven
- Preheat your oven to 350°F. Line a Le Creuset terrine or 8 1/2" x 4 1/2" loaf pan with parchment paper and set it aside.
- In a large mixing bowl, combine the chopped dates, softened butter, baking soda, salt, and brown sugar. Carefully pour in the hot coffee and stir until everything is well mixed. Let this mixture sit for about 15 minutes so the dates soften and the flavors meld.
Mix the batter
- Once the mixture has cooled slightly, add the egg and vanilla extract, stirring until combined. Sprinkle in the baking powder and flour, then gently mix until a smooth batter forms. Fold in the chopped walnuts.
Fill the pan
- Pour the batter into your prepared loaf pan. Lightly tap the pan on the counter to remove any air bubbles and even out the surface.
Bake the bread
- Bake for 45 to 55 minutes. The bread is done when a toothpick inserted in the center comes out clean.
Cool and serve
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
