Moist Date Bread
A soft, flavorful loaf made with chopped dates, warm spices, and fresh orange zest. This bread is fiber-rich, lightly sweetened, and perfect for breakfast, brunch, or an afternoon snack. Easy to make and naturally satisfying, it’s a wholesome addition to your everyday cooking or meal prep routine.
Equipment
- 1 small bowl – for soaking dates
- 1 medium bowl – for dry ingredients
- 1 stand mixer with paddle attachment – for mixing batter
- 1 loaf pan (8.5"x4.5"x4.5") – for baking
- 1 wire rack – for cooling bread
- Measuring cups and spoons
Ingredients
- 2 cups pitted dates coarsely chopped (≈10 oz)
- ⅓ cup orange liqueur Triple Sec or preferred
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup unsalted butter at room temperature (1 stick)
- ¾ cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp orange zest from 1–2 oranges
- ¾ cup fresh orange juice from 2–3 oranges
- Raw sugar for sprinkling (optional)
Instructions
- Soak the Dates: Begin by placing the coarsely chopped dates into a small bowl. Pour the orange liqueur over the dates, ensuring they are fully coated. Allow the dates to soak for 30 minutes, stirring occasionally so they absorb the liquid evenly. This step plumps the dates and infuses them with a delicate orange flavor, which will help keep the bread moist and naturally sweet.
- Preheat the Oven: While the dates are soaking, preheat your oven to 350°F (175°C). Grease a standard 8.5"x4.5"x4.5" loaf pan with butter or nonstick spray and lightly dust it with flour, tapping out any excess. Properly greasing the pan ensures your loaf will release easily after baking.
- Mix Dry Ingredients: In a medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk these ingredients together to evenly distribute the leavening agents and spices. This step ensures that your bread will rise evenly and have a consistent spice flavor throughout. Set the bowl aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and packed brown sugar. Beat on medium-high speed for 3–4 minutes until the mixture becomes pale, light, and fluffy. This creaming process incorporates air into the batter, which contributes to a tender, airy texture in the finished bread. Scrape down the sides of the bowl with a spatula to ensure all ingredients are evenly mixed.
- Incorporate Egg, Vanilla, and Orange Zest: Add the egg to the butter-sugar mixture, followed by the vanilla extract and orange zest. Mix on medium speed until fully combined, making sure the egg is completely incorporated and the orange zest is evenly distributed. Scrape down the sides of the bowl once more to prevent pockets of unmixed ingredients. The zest will provide a bright, aromatic flavor that complements the sweetness of the dates.
- Alternate Adding Dry Ingredients and Orange Juice: Reduce the mixer speed to low. Begin adding half of the dry ingredient mixture to the butter mixture, followed by half of the fresh orange juice. Mix until just combined, then add the remaining dry ingredients and the remaining orange juice. Avoid overmixing at this stage to ensure the bread remains tender and soft. This alternating method allows for better incorporation of the liquids and dry ingredients, creating a smooth batter.
- Fold in Soaked Dates: Gently fold the soaked dates and any remaining orange liqueur into the batter using a spatula. Ensure the dates are evenly distributed without breaking them apart too much. This step ensures that each slice of bread will contain delicious bursts of sweet, plump dates.
- Transfer to Pan and Sprinkle Sugar: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. If desired, sprinkle the top with a thin layer of raw sugar. This adds a subtle crunch and extra sweetness to the finished loaf, creating a slightly caramelized crust.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean. Baking times may vary slightly depending on your oven, so begin checking around the 55-minute mark. The bread should rise nicely, have a golden-brown top, and smell fragrant with spices and citrus.
- Cool in Pan: Once baked, remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Cooling briefly in the pan allows the bread to firm up slightly, making it easier to remove without breaking.
- Remove and Cool Completely: After 10 minutes, carefully lift the bread out of the pan and transfer it to a wire rack. Allow it to cool completely before slicing. This step ensures the interior sets properly and prevents the bread from becoming gummy.
- Slice and Serve: Once fully cooled, use a serrated knife to cut the loaf into 8 even slices. Serve as is, or enjoy with a pat of butter, a drizzle of honey, or alongside a cup of tea or coffee. The bread is moist, flavorful, and perfect for breakfast, brunch, or an afternoon snack.
Notes
- Dates Matter: Using Medjool dates creates a soft, naturally sweet loaf, but any variety of pitted dates can work. Chop them coarsely to retain texture, and always soak them in liquid for maximum moisture.
- Orange Flavor: Fresh orange juice and zest brighten the loaf and complement the warm spices. For a stronger flavor, increase the zest slightly or use freshly squeezed juice rather than store-bought.
- Mixing Technique: Avoid overmixing the batter once the dry ingredients are added. Overmixing can make the bread dense rather than light and tender.
- Spice Adjustments: Cinnamon, nutmeg, and cloves create a warming, aromatic flavor. Adjust the spices to your taste or substitute with pumpkin pie spice for a slightly different twist.
- Pan Size: A standard 8.5"x4.5"x4.5" loaf pan is ideal. Using a different size may affect baking time and the final texture of the bread.
