Hazelnut Date Bread

Hazelnut Date Bread is a wonderfully delicious, not-too-sweet quick bread. It’s just the kind of treat you can enjoy any time of day!

slices of Hazelnut Date Bread on a white plate

Quick breads and other breakfast baked goods are in my top 5 things to bake. I enjoy eating them fresh from the oven or grabbing a bite now and then for a few days after they’re baked. Obviously, I’m not that picky about how I get them as long as I get them.

I feel that there are two different kinds of quick breads. First, there are the dessert-level-sweet kind. While I like those (hello, gorgeous!), my heart lies with the other kind – the less sweet ones. Those are the breads that are great for a lazy weekend morning or even an afternoon treat.

overhead view of Hazelnut Date Bread on a white plate

For this Hazelnut Date Bread, I started with the idea of date bread. I am vehemently opposed to raisins in anything, so I usually have dates or some other dried fruit in my pantry. Date bread is a favorite of mine, although many that I’ve tried have been less than praise-worthy.

This one, however, is deserving of some baking love and is a great go-to recipe for a simple quick bread. It is brimming with lovely spices and a generous helping of toasted hazelnuts. It’s soft and moist and just plain good.

If you’re looking for a simple bread with simple flavors, this is a great one to try. It’s easy to make and even easier to devour!

Find more quick bread recipes in the Recipe Index.
Yield: 1 standard 9"x 5" loaf

Hazelnut Date Bread

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
slices of Hazelnut Date Bread on a white plate


  • 3/4 cup (112g) chopped pitted dates
  • 1/2 teaspoon baking soda
  • 1/4 cup boiling water
  • 1 & 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 & 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) firmly packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (118ml) buttermilk
  • 1 cup (120g) chopped hazelnuts


  1. Preheat oven to 350°F. Generously grease a 9”x 5” loaf pan.
  2. Place the dates and baking soda in a small bowl. Pour the boiling water over the dates. Allow to sit for 20-30 minutes.
  3. Whisk together the flour, baking powder, cinnamon, salt, and nutmeg. Set aside.
  4. Place the egg in a large mixing bowl and beat lightly. Add the melted butter, brown sugar, and vanilla extract. Mix well.
  5. Stir in the flour mixture, alternating with the buttermilk. Begin and end with flour mixture. Mix just until combined. Stir in the hazelnuts and dates.
  6. Spread the batter evenly in the prepared pan. Bake for 50-55 minutes, or until a pick inserted into the center comes out clean. Run a knife around the edges of pan. Cool in the pan on a wire rack for about 10 minutes. Then, remove the bread from the pan and place on a wire rack to cool.

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