Bake or Break

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.
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Hazelnut Date Bread

Yield 1 standard 9"x 5" loaf
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
slices of Hazelnut Date Bread on a white plate

Ingredients

  • 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

Instructions

  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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    9 Comments on “Hazelnut Date Bread”

  1. Oooh, I have a special spot in my heart reserved just for quick breads for breakfast, and this one definitely needs to join the club. šŸ™‚ Sounds so tasty!

  2. That sounds and indeed looks wonderful. I am really craving a slice now šŸ™‚

  3. This bread looks delicious! perfect for a mid afternoon snack!

  4. I love quick breads. I made a carrot bread this past weekend and it makes for such a nice easy breakfast during the week…just a cut a slice and take it to work! I’ll have to bookmark this recipe – it looks great!

  5. I’m with you on the quick breads, and I love baking muffins too. Great for breakfast with coffee or as a snack. The hazelnut addition sounds really good!

  6. This looks wonderful! I love the flavor combination of the dates and hazelnuts. Yum!

  7. never made a quick bread with hazelnut
    but you gave me a great idea
    are you still doing the gym?
    i meant to ask you the other day on FB

  8. Hi, Jennifer! I made this bread earlier this morning and have just tried a piece after letting it cool. Wow! It’s so moist and the combination of hazelnuts and dates works nicely. I didn’t have a loaf pan so I poured the batter into a slightly smaller one, more like 7 x 11 inch. It baked up in 20 min. And thank you for your response you left about the dark/light brown sugar problem I had on another recipe. I now use dark brown sugar with wild abandon, hahahaa!

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