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Ina Garten Date Nut Spice Bread Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/ina-garten-date-nut-spice-bread-recipe/