A moist, naturally sweet loaf packed with dates, almonds, and walnuts. Yogurt keeps the crumb soft while the nuts add a pleasant crunch.
Ingredients
For the loaf
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1 cup (170 g) pitted dates, finely chopped
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½ cup (120 ml) hot water
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1½ cups (190 g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp cinnamon
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¼ tsp salt
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½ cup (100 g) brown sugar
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2 large eggs
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½ cup (120 g) plain Greek or regular yogurt
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⅓ cup (80 ml) vegetable oil or melted butter
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1 tsp vanilla extract
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½ cup (55 g) chopped walnuts
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½ cup (55 g) chopped almonds
Optional topping
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2 tbsp chopped walnuts
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2 tbsp sliced almonds
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A few chopped dates
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1 tbsp brown sugar
Method
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Prepare the dates: Put chopped dates in a bowl and pour over the hot water. Let them sit for 10–15 minutes, then mash lightly with a fork.
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Prepare the oven: Heat oven to 175°C / 350°F. Grease and line a 9 × 5-inch (23 × 13 cm) loaf pan.
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Mix dry ingredients: Whisk together flour, baking powder, baking soda, cinnamon, and salt.
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Mix wet ingredients: In another bowl, whisk brown sugar, eggs, yogurt, oil/butter, and vanilla.
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Stir the softened dates into the wet mixture.
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Add the dry ingredients and gently mix just until combined. Don’t overmix.
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Fold in the chopped walnuts and almonds.
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Transfer to the loaf pan and smooth the top. Sprinkle with extra nuts and dates if desired.
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Bake for approximately 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Cool in the pan for 10–15 minutes, then transfer to a rack and cool completely before slicing.
Nut Information
| Nut | Amount | What it adds |
|---|---|---|
| Walnuts | ½ cup | Rich, slightly earthy flavor and soft crunch |
| Almonds | ½ cup | Mild sweetness and firmer crunch |
Allergen note: This recipe contains tree nuts (almonds and walnuts). If serving guests, clearly mention the nuts. For a nut-free loaf, replace the nuts with ½–1 cup sunflower or pumpkin seeds, assuming those are suitable for your dietary needs.
Tips for a Better Loaf
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Don’t overmix after adding flour—the loaf can become dense.
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Chop the dates fairly small so they’re distributed throughout the batter.
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Toasting the almonds and walnuts for 5–7 minutes at 175°C / 350°F before adding them gives a deeper nutty flavor.
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If the top browns too quickly, loosely cover it with foil during the final 15 minutes.
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Let the loaf cool completely before slicing for cleaner pieces.
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Store airtight at room temperature for about 2 days, or refrigerate for several days.
Recipe Q&A
Q: Can I use regular yogurt instead of Greek yogurt?
Yes. Plain unsweetened yogurt works well. If it’s particularly thin, reduce it slightly or expect a somewhat softer batter.
Q: Can I use fresh dates?
Yes, but very soft fresh dates may not need soaking. The goal is to make the dates soft enough to blend easily into the batter.
Q: Can I reduce the sugar?
Yes. Dates already provide considerable sweetness, so you can reduce the brown sugar to ⅓ cup (65–70 g).
Q: Can I use whole-wheat flour?
Yes. Try replacing ½ cup of the all-purpose flour with whole-wheat flour. Using 100% whole wheat will produce a heavier loaf.
Q: Can I substitute pecans for walnuts?
Yes—use the same quantity.
Q: Can I leave out the almonds?
Yes. Replace them with additional walnuts, seeds, or simply omit them.
Q: How do I know when it’s done?
Insert a skewer or toothpick into the center. It should come out clean or with a few moist crumbs, but not wet batter.
Q: Can I freeze it?
Absolutely. Wrap individual slices well and freeze for up to about 2–3 months. Thaw at room temperature.
Q: Is this loaf very sweet?
It has a moderately sweet, date-forward flavor. For a sweeter dessert-style loaf, keep the full amount of brown sugar and add a simple glaze.
Q: Can I make muffins with this batter?
Yes. Divide into lined muffin cups and bake at 175°C / 350°F for roughly 18–24 minutes, checking with a toothpick.