Imen Ina Garten Date Nut Bread is a sophisticated, old-fashioned American tea bread. This dense, moist loaf relies on the natural sweetness of softened dates and a generous crunch of toasted walnuts, creating a perfect balance of earthy and sweet flavors.
If you do nothing else, let the dates and boiling water sit for the full 15 minutes. That’s the difference between a loaf with dry, leathery bits and one where the dates melt into the crumb, creating a jammy, uniform moisture. I’ve tried to rush this by mixing while the water was still piping hot, and it partially cooked the egg, ruining the texture of the bread.
The brown sugar is doing more work than you’d think here. While the dates provide most of the sugar, the molasses in the brown sugar adds a deep, caramel-colored hue and a moist “cling” to the crumb. I didn’t expect the teaspoon of salt to matter that much, but it’s the secret to making the walnuts taste toasted rather than just bitter.
Ina Garten Date Nut Bread Ingredients
- 2½ cups (approx. 375g) pitted dates, chopped
- ¼ cup (55g) unsalted butter, softened
- 1 cup (240ml) boiling water
- ½ cup (100g) packed light brown sugar
- 1 large egg, room temperature
- 1½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (120g) walnuts, coarsely chopped
How To Make Ina Garten Date Nut Bread
- 1. Prepare the pan and oven: Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan with butter and dust it with flour, tapping out the excess. For even easier removal, you can line the bottom with a strip of parchment paper.
- 2. Soften the dates: In a medium heat-proof bowl, combine the chopped dates and the ¼ cup of butter. Pour the boiling water over the top. Let it sit for 10–15 minutes. The butter will melt and the dates will absorb the water, becoming soft and plump.
- 3. Mix wet ingredients: Once the date mixture has cooled slightly (so you don’t scramble the egg), stir in the packed brown sugar and the egg until well combined.
- 4. Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures the leavening agents are evenly distributed so you don’t get large air pockets or “flat” spots.
- 5. Make the batter: Gently fold the dry ingredients into the wet date mixture using a spatula. Stop the second the flour streaks disappear—overmixing will make the bread tough. Fold in the chopped walnuts last.
- 6. Bake the loaf: Pour the thick batter into the prepared pan and smooth the top. Bake for 50–55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the loaf has a deep, golden-brown crust.
- 7. Cool before serving: Let the bread rest in the pan for 10 minutes to set its structure. Run a knife around the edges, remove it from the pan, and let it cool completely on a wire rack.
Recipe Tips
- Chop the dates small: You want them to be about the size of a raisin. If they are too large, they will sink to the bottom of the loaf during the bake.
- Use room temperature eggs: A cold egg can cause the melted butter in the date mixture to seize up into tiny clumps, leading to an uneven bake.
- Toast your walnuts: For the “Millionaire” version of this bread, toss your walnuts in a dry skillet for 3–5 minutes before adding them to the batter. It triples the nutty aroma.
- Don’t skip the salt: Dates are incredibly sweet; the full teaspoon of salt is necessary to provide a savory counterpoint so the bread doesn’t taste cloying.
What To Serve With Ina Garten Date Nut Bread
The absolute “Ina” way to serve this is sliced thin with a thick smear of softened cream cheese. It’s also incredible toasted with salted butter or served alongside a sharp white cheddar cheese for a sweet-and-savory snack.
How To Store Ina Garten Date Nut Bread
- Fridge: Wrap tightly in plastic wrap. It stays fresh at room temperature for 3 days or in the fridge for up to a week. This bread actually tastes better on day two!
- Freeze: This loaf freezes beautifully. Wrap the entire cooled loaf (or individual slices) in plastic wrap and then foil. It will keep for up to 3 months. Thaw at room temperature before serving.
Ina Garten Date Nut Bread Nutrition Facts
Estimated per serving (1 slice, 1/10 of loaf):
- Calories: 310 kcal
- Protein: 5g
- Fat: 12g
- Carbohydrates: 48g
- Sugar: 28g
- Sodium: 360mg
FAQs
Can I use Medjool dates in my Ina Garten Date Nut Bread ?
Yes! Medjool dates are softer and sweeter than Deglet Noor dates. If you use Medjool, you might only need to soak them for 8 minutes as they break down much faster.
My Ina Garten Date Nut Bread is too crumbly; what happened?
This usually happens from overbaking or measuring the flour too heavily. Make sure to “spoon and level” your flour into the measuring cup rather than scooping directly from the bag.
Can I leave out the walnuts?
Absolutely, if you have a nut allergy, you can swap them for toasted sunflower seeds or simply leave them out for a smooth, jammy date loaf.
Try More Recipes:
Ina Garten Date Nut Bread
Description
Ina Garten’s Date Nut Bread is the epitome of “Hamptons Elegant” comfort food—dense, moist, and deeply flavorful without being overly sweet. By soaking the dates in boiling water and butter, you create a natural syrup that infuses every crumb with a rich, toffee-like essence. The crunch of toasted walnuts provides a necessary textural contrast to the tender, jammy dates, making this loaf feel substantial and sophisticated. It is the kind of “bread” that blurs the line between a midday snack and a refined dessert, proving that classic recipes truly never go out of style.
Ingredients
Instructions
- Prepare the pan and oven: Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan with butter and dust it with flour, tapping out the excess. For even easier removal, you can line the bottom with a strip of parchment paper.
- Soften the dates: In a medium heat-proof bowl, combine the chopped dates and the ¼ cup of butter. Pour the boiling water over the top. Let it sit for 10–15 minutes. The butter will melt and the dates will absorb the water, becoming soft and plump.
- Mix wet ingredients: Once the date mixture has cooled slightly (so you don’t scramble the egg), stir in the packed brown sugar and the egg until well combined.
- Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures the leavening agents are evenly distributed so you don’t get large air pockets or “flat” spots.
- Make the batter: Gently fold the dry ingredients into the wet date mixture using a spatula. Stop the second the flour streaks disappear—overmixing will make the bread tough. Fold in the chopped walnuts last.
- Bake the loaf: Pour the thick batter into the prepared pan and smooth the top. Bake for 50–55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the loaf has a deep, golden-brown crust.
- Cool before serving: Let the bread rest in the pan for 10 minutes to set its structure. Run a knife around the edges, remove it from the pan, and let it cool completely on a wire rack.
Notes
-
Chop the dates small: You want them to be about the size of a raisin. If they are too large, they will sink to the bottom of the loaf during the bake.
Use room temperature eggs: A cold egg can cause the melted butter in the date mixture to seize up into tiny clumps, leading to an uneven bake.
Toast your walnuts: For the “Millionaire” version of this bread, toss your walnuts in a dry skillet for 3–5 minutes before adding them to the batter. It triples the nutty aroma.
Don’t skip the salt: Dates are incredibly sweet; the full teaspoon of salt is necessary to provide a savory counterpoint so the bread doesn’t taste cloying.
