I’ve always been a fan of Ina Garten’s recipes, and her date nut bread is no exception. This sweet, moist bread is perfect for breakfast or as a snack. ✨ The combination of dates and nuts creates a rich, indulgent flavor that’s hard to resist.
The best part about this recipe is its simplicity. With just a few ingredients and some basic mixing, you’ll have a delicious loaf ready to bake. I love that it’s a great make-ahead option, too – just bake, cool, and store for later.
By following Ina’s recipe, you’ll achieve a perfectly moist crumb and a beautifully balanced sweetness. The nuts add a nice crunch, while the dates provide natural sweetness. Let’s get started and make this irresistible date nut bread!
Ingredients for date nut bread recipe ina garten
Here’s everything you need to create Ina Garten’s delicious date nut bread recipe at home.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Sifted for lightness |
| Granulated Sugar 🍮 | 1 cup | White granulated sugar |
| Brown Sugar 🍮 | ½ cup | Packed dark brown |
| Baking Soda 🧂 | 1 tsp | Fresh, not expired |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Unsalted Butter 🧈 | ½ cup | Melted, cooled slightly |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 💧 | 1 tsp | Pure, not imitation |
| Chopped Dates 🍑 | 1 cup | Pitted, chopped finely |
| Chopped Walnuts 🌰 | 1 cup | Toasted for extra flavor |
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You can find most ingredients at your local grocery store. For the best quality dates, check specialty stores or online. Look for fresh, plump dates and avoid dried-out ones. Choose your favorite variety of nuts – walnuts work well, but pecans are a great alternative too.
If you don't have unsalted butter, use salted and reduce the added salt to 0.25 tsp. For nut-free version, substitute chopped dates with dried cranberries or cherries. You can replace walnuts with pecans or almonds for different flavor profiles. Make sure to toast the nuts lightly before chopping for enhanced flavor.
Store cooled bread wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 3 days. For longer storage, wrap and freeze for up to 2 months. Thaw frozen bread at room temperature or warm in the oven wrapped in foil.
Step-by-Step Instructions for Ina’s Date Nut Bread
Follow my detailed guide to create Ina Garten’s signature date nut bread, perfectly moist and delicious every time.
👨🍳 Step 1: Prepare Dry Ingredients and Toast Walnuts
Start by preheating your oven to 350°F. While it heats up, sift 2 cups of all-purpose flour into a large bowl to ensure it’s light and airy. In a separate bowl, whisk together 1 cup of granulated sugar, ½ cup of packed brown sugar, 1 teaspoon of baking soda, and ½ teaspoon of salt until well combined. I like to use a whisk for this step as it helps to break up any brown sugar lumps.
Spread the 1 cup of chopped walnuts on a baking sheet and toast them in the oven for 5-7 minutes until fragrant and lightly browned. Watch closely as they can go from perfectly toasted to burnt quickly. Let them cool completely before using.
👨🍳 Step 2: Mix Wet Ingredients and Combine with Dry Ingredients
In a separate large bowl, whisk together ½ cup of melted unsalted butter, 2 large eggs at room temperature, and 1 teaspoon of pure vanilla extract until smooth. The eggs should be fully incorporated into the butter mixture, creating a uniform texture. I always make sure my eggs are at room temperature as it helps them mix more evenly with the other ingredients.
Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix at this stage. Then gently fold in 1 cup of chopped dates and the cooled toasted walnuts. The batter should be thick but still pourable. If it seems too dry, don’t worry – the dates will continue to hydrate during baking.
🥘 Step 3: Pour Batter into Pan and Bake to Perfection
Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal. Pour the batter into the prepared pan and smooth the top. I like to use a spatula to create a slight indentation down the center, which helps the bread bake more evenly.
Bake for 55-60 minutes until a toothpick inserted into the center comes out with a few moist crumbs attached. The bread should be golden brown on top and sound hollow when tapped on the bottom. If it’s not quite done, continue baking in 5-minute increments until it reaches the desired doneness.
⏰ Step 4: Cool Completely for Best Results
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. I know it’s tempting to slice into it immediately, but cooling completely is crucial for achieving the perfect texture. The bread will continue to firm up as it cools, making it easier to slice and serve.
Once completely cooled, slice into 1-inch thick slices and serve. This bread makes excellent toast, French toast, or just a perfect accompaniment to your morning coffee. The dates and walnuts provide natural sweetness and texture that keeps beautifully for several days when stored properly.
Ina Garten’s date nut bread recipe is a game-changer for breakfast or brunch 🥐. This sweet bread is packed with chopped dates and crunchy walnuts, making it a perfect treat to start your day. The best part? It’s incredibly easy to make!
🔪 Preparing the Ingredients
To make Ina’s date nut bread, you’ll need to start by prepping your ingredients. You’ll need 1 cup of chopped dates and 1 cup of chopped walnuts. Make sure to use high-quality ingredients, like Medjool dates, for the best flavor.
- 1 cup chopped dates (Medjool work great)
- 1 cup chopped walnuts
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
📝 Mixing the Batter
Preheat your oven to 350°F (180°C). In a large bowl, whisk together the flour, baking soda, and salt. In another bowl, cream together the sugar and butter until light and fluffy ⏰. Beat in the eggs one at a time, followed by the vanilla extract.
🔥 Baking the Bread
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped dates and walnuts. Pour the batter into a greased 9×5-inch loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
💡 Pro tip: If you want a crispy top on your bread, try baking it for an additional 5-10 minutes. Just keep an eye on it to make sure it doesn’t get too dark!
Tips & Tricks for Perfect Date Nut Bread
These simple tips will help you achieve Ina Garten’s signature moist date nut bread every time.
Proper Ingredient Prep: In Step 1, make sure to sift the flour to remove any lumps and ensure it’s light and airy. This helps create a tender crumb. Also, toast the walnuts until fragrant—this enhances their flavor and adds depth to the bread. 💡
Don’t Overmix: When combining wet and dry ingredients in Step 2, stir until just combined. Overmixing can lead to a dense bread, so stop mixing as soon as the ingredients come together. Gently fold in the dates and walnuts to distribute them evenly without developing the gluten.
Check for Doneness: In Step 3, bake until a toothpick inserted into the center comes out with a few moist crumbs. If you prefer a more golden crust, you can broil the bread for 1-2 minutes after baking, watching closely to avoid burning.
Cooling is Crucial: After baking, let the bread cool in the pan for 10 minutes before transferring to a wire rack. This helps it set properly and makes removal from the pan easier. Cooling completely on the rack prevents sogginess and allows the flavors to meld.
Nutrition Facts
240kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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