Palm Springs Date Nut Bread
Servings: 10
Cost: $15
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.
Print Recipe
Equipment
- 1 Le Creuset Terrine optional
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
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. 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.
Notes
Wrap any leftovers tightly and store at room temperature for a few days, or freeze for longer storage.