Ina Garten Date Nut Spice Bread Recipe

Introduction

Ina Garten’s Date Nut Bread is a flavorful and moist spice bread perfect for breakfast or a cozy afternoon snack. With chunks of dates, toasted nuts, and warm spices, this bread combines comforting flavors in every bite.

Ingredients

• 2 cups coarsely chopped pitted dates (about 10 ounces)
• ⅓ cup orange liqueur (such as Cointreau or Triple Sec, or substitute with orange juice + 1 tablespoon extra orange zest)
• 4 tablespoons (½ stick) unsalted butter, at room temperature
• ¾ cup light brown sugar (lightly packed)
• 1 extra-large egg (at room temperature)
• 1 teaspoon pure vanilla extract
• 1 tablespoon grated orange zest (from 2 oranges)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon kosher salt
• 1 cup coarsely chopped walnuts or pecans (toasted)

Instructions

1. Step 1: Preheat the oven to 350°F. Butter the bottom of a loaf pan, line it with parchment paper, then butter and flour the entire pan to prevent sticking.
2. Step 2: Combine the chopped dates and orange liqueur (or orange juice) in a small bowl. Let them soak for 30 minutes, stirring occasionally to coat evenly.
3. Step 3: In a large bowl, cream the butter and light brown sugar with a mixer or by hand until the mixture is light and fluffy.
4. Step 4: Add the egg, vanilla extract, and grated orange zest to the butter mixture. Beat until fully combined.
5. Step 5: Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and kosher salt in a separate bowl.
6. Step 6: With the mixer on low speed (or stirring by hand), add the dry ingredients alternately with any remaining orange juice from the soaked dates. Beat or stir just until combined to avoid overmixing.
7. Step 7: Fold in the soaked dates along with any soaking liquid and the toasted walnuts or pecans gently.
8. Step 8: Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the bread browns too quickly on top, tent it loosely with foil to prevent burning.
9. Step 9: Let the bread cool in the pan for 10–15 minutes. Then, remove it from the pan and transfer onto a wire rack to cool completely before slicing.

Tips & Variations

• For a non-alcoholic version, use fresh orange juice plus an extra tablespoon of orange zest instead of orange liqueur.
• Toast nuts lightly in a dry skillet to enhance their flavor before adding to the batter.
• Try swapping walnuts for pecans for a slightly different nutty taste.
• Be careful not to overmix the batter to keep the bread tender and moist.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze for up to 3 months. When reheating, warm slices gently in a toaster or microwave for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without nuts?

Yes, you can omit the nuts if preferred or due to allergies. The bread will still be delicious with the moist dates and spices.

What can I use if I don’t have orange liqueur?

Orange juice works well as a substitute. Use the same amount and add an additional tablespoon of freshly grated orange zest to maintain the bright citrus flavor.

Ina Garten Date Nut Spice Bread Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 91 reviews

Ina Garten’s Date Nut Bread is a moist, flavorful spice bread featuring coarsely chopped dates soaked in orange liqueur for a citrusy depth, combined with toasted nuts and warm spices. Perfect for breakfast or a comforting snack.

• Author: luca
• Prep Time: 40 minutes (including soaking dates)
• Cook Time: 55-65 minutes
• Total Time: 1 hour 45 minutes
• Yield: 4 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Fruit and Liquids

• 2 cups coarsely chopped pitted dates (about 10 ounces)
• ⅓ cup orange liqueur (such as Cointreau or Triple Sec) or substitute with orange juice + 1 tablespoon extra orange zest

Wet Ingredients

• 4 tablespoons (½ stick) unsalted butter, at room temperature
• ¾ cup light brown sugar (lightly packed)
• 1 extra-large egg (at room temperature)
• 1 teaspoon pure vanilla extract
• 1 tablespoon grated orange zest (from 2 oranges)

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon kosher salt

Nuts

• 1 cup coarsely chopped walnuts or pecans, toasted

Instructions

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Butter the bottom of a loaf pan, line it with parchment paper, then butter and flour the entire pan to ensure the bread releases easily after baking.
2. Soak Dates: In a small bowl, combine the chopped dates with the orange liqueur or orange juice substitute. Let this mixture soak for about 30 minutes, stirring occasionally to evenly distribute the flavor and moisture.
3. Cream Butter and Sugar: Using a mixer or by hand, cream together the room temperature butter and light brown sugar until the mixture becomes light and fluffy, which helps create a tender crumb.
4. Add Egg and Flavorings: Beat in the egg, vanilla extract, and grated orange zest until fully combined to impart richness and citrus aroma to the batter.
5. Sift Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and kosher salt to ensure even distribution of leavening agents and spices.
6. Combine Dry and Wet Ingredients: With your mixer on low speed or by hand, alternate adding the dry ingredients and any remaining liquid from the soaked dates to the creamed mixture. Beat just until everything is combined to avoid overmixing, which can toughen the bread.
7. Fold in Dates and Nuts: Gently fold in the soaked dates (with any soaking liquid) and the toasted walnuts or pecans, distributing them evenly throughout the batter.
8. Bake the Bread: Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs. If the bread’s top browns too quickly, tent loosely with aluminum foil to prevent burning.
9. Cool Before Serving: Let the bread cool in the pan for 10 to 15 minutes, then turn it out onto a wire rack to cool completely before slicing to maintain the bread’s shape and texture.

Notes

• For a non-alcoholic version, replace the orange liqueur with fresh orange juice and add an extra tablespoon of orange zest to boost citrus flavor.
• To toast nuts, spread them on a baking sheet and toast at 350°F for 5–7 minutes, stirring occasionally until fragrant and lightly browned.
• Use parchment paper to line the pan for easier removal of the bread without sticking.
• Do not overmix the batter once the dry ingredients are added to prevent a dense texture.
• This bread keeps well wrapped at room temperature for up to 3 days or can be frozen for longer storage.

Keywords: date nut bread, spice bread, Ina Garten recipe, holiday bread, orange zest bread, walnut bread, pecan bread