This Molasses Date & Walnut Bread is the kind of baked treat I dream about. It’s so simple, yet the ingredients come together in one of the most perfect flavor combinations ever. Whether it’s a busy morning, a late afternoon pick-me-up, or a cozy snack before bed, this loaf hits every note. It’s rich, perfectly sweetened, and just radiates comfort. I always love having this on hand!
🤝 Sammy’s Tip for Date Nut Bread
- If the edges start browning too fast while the centre is still underdone, tent the loaf with foil halfway through baking. It’ll prevent burning and help the inside bake evenly.
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, all-spice, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the soaked dates and chopped walnuts, then pour the batter into the prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick inserted into the centre comes out clean. If the edges start to brown too quickly, tent the loaf with foil halfway through the bake.
🗒 Variations
Chocolate twist: Swap the nuts for chocolate chips or do half and half for a sweet-and-nutty combo.
Extra spice: Add a pinch of ground cloves or ginger for deeper, warmer flavour — especially great around the holidays.
Mini loaves or muffins: Divide the batter into mini loaf pans or a muffin tin for individual portions. Just reduce the bake time accordingly.
🗒 Substitutions
Walnuts: Pecans work just as well, or leave them out entirely for a nut-free version.
Molasses: Use dark brown sugar if you don’t have molasses — it won’t be quite as rich, but still delicious.
Butter: A plant-based butter substitute works if you need this to be dairy-free.
Spices: No all-spice? Just use a little extra cinnamon and nutmeg.
🤔 FAQ’S
Molasses Date & Walnut Bread
Equipment
- 1 hand mixer or stand mixer
- 1 9×5 loaf pan
Ingredients
- 1 cup dates, chopped, pitted
- 1 cup boiling water
- 1/4 cup butter, room temperature
- 1 egg, room temperature
- 1 tbsp molasses
- 1 cup granulated sugar
- 1/2 cup walnuts, chopped
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp all-spice
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Soak dates: add your dates to a small bowl and pour in the boiling water. Let soak for 30-35 minutes. After this time, strain the water from the dates into a separate small bowl. Set the strained water and the dates aside until ready to use.
- Set oven: preheat to 350 °F and prepare a 9×5 baking loaf pan with cooking spray or line with parchment paper.
- Wet ingredients: begin by creaming together your butter and sugar until smooth. Then add the egg, molasses and vanilla extract and continue mixing until well combined.Next, pour in the water that the dates were soaked in and slowly mix to combine.
- Dry ingredients: to a seperate bowl – add the all-purpose flour, baking soda, cinnamon, all- spice, nutmeg and salt and gently mix to combine.
- Combine: slowly add the dry ingredients to the wet ingredients and mix on low speed until well combined.Fold in the dates and walnuts and mix one last time.
- Bake: pour the batter into your prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.Sammy's tip: if the edges start to brown too quickly while the inside is still undercooked, simply cover it with aluminum foil and keep baking. You can do this around the halfway or third-way mark of the baking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I make this dairy-free?
Yes — swap the butter for a plant-based alternative.
Why save the soaking water from the dates?
It’s full of flavour! Using it in the batter adds richness and helps keep the loaf moist without extra oil or milk.
Can I make this ahead of time?
Yes! Just let it cool completely before wrapping and storing.
Can I freeze the whole loaf?
Definitely. Let it cool completely, wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge or on the counter before slicing.
How do I know when it’s done baking?
Insert a toothpick or skewer into the centre of the loaf — it should come out clean or with just a few moist crumbs (not wet batter).
