Kahlua date nut bread is the quick bread recipe you didn’t know you needed! The flavor of Kahlua is the perfect complement to sweet dates and chopped nuts, making a loaf worthy of holiday gifting.
When you think holiday baking, you probably think cookies, but might I suggest mixing things up with some quick bread? It’s easy to get cookie’d out after several weeks of indulging, but quick bread is the kind of sweet that goes from breakfast to brunch, and from snack to dessert. I love making a big batch of this Kahlua date nut bread for holiday gifts because it’s still festive, but a nice break from sugar cookies and peppermint.
Why You’ll Love This Date Nut Bread
- A coffee-lover’s dream. Adding Kahlua to your date nut bread infuses it with a subtly sweet coffee flavor that you’ll absolutely adore! And, since it goes well with an actual cup of coffee too, you might want to consider making gift baskets with a bag of coffee beans and a cute themed mug if you’re gifting a loaf or two for the holidays.
- Perfect texture. The slices are quite solid and sturdy, with a satisfying amount of chewiness.
- Simple ingredients. Save for the Kahlua, dates, and chopped nuts, you probably have everything you need to make this quick bread in the pantry right now!
What You’ll Need
Here’s what you’ll need to pick up to make this recipe. (If you’re looking for exact measurements and the full set of directions, scroll down to the recipe card below!)
- Dates – Make sure to pit and chop the dates before you begin.
- Kahlua – The Kahlua is what sets this recipe apart. I know some people don’t like using alcohol in baking and cooking, and if that’s true for you, I suggest making a traditional date nut loaf or my Hazelnut Date Bread rather than trying to adapt this recipe.
- Warm water – For soaking the dates in with the Kahlua.
- All-purpose flour – I highly recommend weighing your flour with a scale to ensure accuracy.
- Baking soda – To give your loaf some height.
- Salt – You can use kosher salt, sea salt, table salt, etc.
- Brown sugar – You can use either light or dark brown sugar; dark has a richer, more molasses-y flavor.
- Unsalted butter – The butter should be left on the countertop for about half an hour to soften.
- Egg – Take the egg out of the fridge at the same time as the butter so it can come to room temperature, too.
- Chopped nuts – Pecans, hazelnuts, walnuts, or whatever you prefer or happen to have on hand!
How to Make Kahlua Date Nut Bread
- Prepare. Preheat the oven to 350°F and grease a standard 9×5-inch loaf pan with butter or nonstick spray.
- Soak the dates. Combine the dates, Kahlua, and water in a small bowl.
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking soda, and salt, then set aside.
- Cream the sugar, butter, and egg. In another mixing bowl, use an electric mixer on medium speed to beat the brown sugar, butter, and egg until smooth.
- Combine wet and dry ingredients. Reduce the mixer speed to low, then alternate between adding the flour mixture and date mixture to the bowl with the wet ingredients. You should begin and end with the flour mixture. Fold in the nuts.
- Bake. Pour the batter into the prepared pan and let it stand for about 5 minutes, then place it in the oven. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Cool the loaf in the pan on a wire rack for 15 minutes, then carefully remove the bread from the pan and return it to the wire rack to finish cooling.
Tips for Success
- Making different size loaves. If you’d like smaller loaves of bread, simply reduce the cooking time. Medium loaf pans will need to bake for 50 to 60 minutes, while small loaf pans will be done after 45 to 50 minutes.
- About the dates. Dates can be pretty polarizing! If they’re not your cup of tea, use raisins or another dried fruit instead. You can skip chopping them if they’re small.
- Easy upgrades. If you want to push this tasty treat over the top, spread a little cream cheese frosting on it. Even better, a little cream cheese frosting mixed with pecans. (You can use the recipe from my Italian Cream Cake.)
How to Store
- Room temperature/refrigerator. Wrapped tightly in plastic, a loaf of date nut bread will last about 2 to 3 days at room temperature, or up to 5 days in the refrigerator. If you refrigerate it, I recommend letting it come to room temperature before serving.
- Freezer. Wrap the loaf in plastic, then pop it in a freezer bag for maximum protection from freezer burn. Use the bread within 2 months; when you’re ready to eat it, you can place it on the countertop to thaw.
More Date Recipes
Get the Recipe:
Kahlua Date Nut Bread
Yield
10-12
Prep Time
19 minutes
Cook Time
1 hour 10 minutes
Total Time
1 hour 29 minutes
Kahlua date nut bread is filled with sweet dates and chopped nuts! It's perfect for the holidays, or any time you're craving something sugary but simple.
Ingredients
- 1 cup chopped, pitted dates
- 1/2 cup (118ml) Kahlua
- 1/4 cup warm water
- 2 cups (240g) sifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup (133g) firmly packed brown sugar
- 2 tablespoons unsalted butter, softened
- 1 large egg
- 2/3 cup (90g) chopped nuts, such as pecans, hazelnuts, walnuts, etc.
Instructions
- Preheat oven to 350°F. Grease a standard 9" x 5" loaf pan.
- Combine the dates, Kahlua, and water. Set aside and let stand. while you make the batter.
- Whisk together the flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the brown sugar, butter, and egg until creamy.
- Reduce mixer speed to low. Alternate adding flour mixture and date mixture to the sugar mixture, beginning and ending with the flour mixture. Mix just until combined. Stir in the nuts.
- Transfer the batter to the prepared pan. Let the batter stand in the pan for about 5 minutes.
- Bake 60-70 minutes, or until a pick inserted into the center comes out clean. Cool in the pan on a wire rack for about 15 minutes. Then transfer the bread from the pan to a wire rack to cool completely.
Notes
- For medium loaf pans, bake 50 to 60 minutes. For small loaf pans, bake 45 to 50 minutes.
- Yield. 1 standard 9"x 5" loaf (10-12 servings).
- To store. Wrapped tightly in plastic, a loaf of date nut bread will last about 2 to 3 days at room temperature, or up to 5 days in the refrigerator. If you refrigerate it, I recommend letting it come to room temperature before serving.
- To freeze. Wrap it in plastic, then pop it in a freezer bag for maximum protection from freezer burn. Use the bread within 2 months; when you’re ready to eat it, you can place it on the countertop to thaw.
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8 Comments on “Kahlua Date Nut Bread”
No need to apologize for anything with Kahlua in it!
Oooh, you had me at Kahlua. Those ubiquitous recipes usually get that way because they are really good, so no need to apologize. I, too, had trouble with the recipe link.
I’ve never seen the kahlua version, so I don’t mind this recipe at all! Love dates, love making quick breads…awesome!
Julie
Thanks for the compliments, everyone!
I have never baked with dates and this loaf seems like a good idea to start with, Jen!
Quick breads are something I could eat every day! Date nut bread has always been a favorite & your suggestion of cream cheese with pecans spread on top is perfect for me!
JEP, I love them, too. I don’t make them nearly as often as I would like. As for the cream cheese, it is indeed lovely, especially on warm bread.
If you don’t have Kahlua, try mixing vodka or Ouzo (Absinthe or other anise cordial will work too) with a teaspoon of instant coffee. Ouzo will add a bit of anise flavor that might be delicious too. For diabetics, I use coconut or date sugar and Splenda can also be used. The posted sugar is not so much but every little bit counts for us. : )