Ina Garten Date Nut Bread

Ina Garten Date Nut Bread is a warmly spiced loaf soaked in fresh orange juice and loaded with soft, sweet dates. The pecans add a toasted crunch that balances the tender crumb perfectly. Every slice fills your kitchen with cinnamon, nutmeg, and bright citrus.

Ina Garten first shared this recipe as Date Nut Spice Bread in her 2008 cookbook Barefoot Contessa Back to Basics. The loaf calls for dates marinated in orange liqueur for thirty minutes, which softens them into a jammy sweetness. That soaking step is what gives every slice its signature moist texture.

It comes together in one bowl with brown sugar, butter, and freshly squeezed orange juice. The warm spices wrap around each bite without overwhelming the fruit. She serves it sliced with a simple orange cream cheese on the side, which makes it feel special enough for company.

Ina Garten Date Nut Bread

Author: Imen Cooking Method:Baking Cuisine:American Courses:Breakfast

Difficulty:BeginnerPrep time: 40 minutesCook time: 55 minutesRest time: 10 minutesTotal time:1 hour 45 minutesCooking Temp: CServings:8 servingsEstimated Cost: $Calories:350 kcal Best Season:Available

Description

A warmly spiced quick bread from Barefoot Contessa Back to Basics, made with chopped dates marinated in orange liqueur, coarsely chopped pecans, and a trio of warm spices. Served with an orange-zest cream cheese spread.

Ingredients

For the bread:

• 2 cups coarsely chopped dates (10 ounces pitted)
  
• 1/3 cup orange liqueur (Cointreau or Triple Sec)
  
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  
• 3/4 cup light brown sugar, lightly packed
  
• 1 extra-large egg
  
• 1 teaspoon pure vanilla extract
  
• 1 tablespoon grated orange zest (2 oranges)
  
• 2 cups all-purpose flour
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1 teaspoon ground cinnamon
  
• 1 teaspoon ground nutmeg
  
• 1/4 teaspoon ground cloves
  
• 1 teaspoon kosher salt
  
• 3/4 cup freshly squeezed orange juice (3 oranges)
  
• 3/4 cup coarsely chopped pecans (3 ounces)
  

For the orange cream cheese:

• 6 ounces cream cheese, at room temperature
  
• 2 tablespoons sugar
  
• 1 tablespoon grated orange zest

Instructions

1. Combine the chopped dates and orange liqueur in a small bowl. Set aside for 30 minutes, stirring occasionally, until the dates soften and absorb the liquid.
   
2. Preheat the oven to 350°F. Butter the bottom of an 8½ x 4½ x 2½-inch loaf pan, line the bottom with parchment paper, then butter and flour the pan.
   
3. Beat the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest.
   
4. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a separate bowl.
   
5. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid and the pecans.
   
6. Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
   
7. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
   
8. Beat the cream cheese, sugar, and orange zest on medium speed until just combined. Serve sliced with the orange cream cheese on the side.
   

Keywords:Ina Garten Date Nut Bread

FAQs

Why does the recipe call for soaking dates in orange liqueur?

The thirty-minute soak in Cointreau or Triple Sec softens the chopped dates so they blend into the batter instead of staying chewy and dry. It also adds a subtle citrus warmth that deepens the bread’s flavor without tasting boozy. This same approach of soaking fruit before baking works well in her Date Cake too.

Can I replace the orange liqueur with something non-alcoholic?

Fresh orange juice works as a direct swap, since the recipe already uses it in the batter. You will lose some of the concentrated citrus depth that the liqueur provides, but the bread will still taste wonderful. Adding an extra teaspoon of orange zest helps make up for that difference.

What role does the orange cream cheese serve?

The cream cheese spread is a deliberate pairing that balances the spiced sweetness of the loaf. The tangy cream cheese cuts through the brown sugar and dates, while the zest ties it back to the citrus in the bread. If you enjoy citrus baked goods, her Orange Pound Cake takes a similar orange-forward approach.

Can I use walnuts instead of pecans in this bread?

Walnuts work just as well here, though they have a slightly more bitter edge compared to the buttery sweetness of pecans. She chose pecans because their mild flavor blends into the spiced batter without competing with the dates. Either nut should be coarsely chopped so you get a real crunch in every slice.

How far ahead can I make this bread?

This loaf actually improves overnight because the spices and orange settle into the crumb as it sits. Wrap it tightly in plastic wrap and store at room temperature for up to three days, or refrigerate it for a full week. It also freezes well for up to three months if you wrap it in foil first.