Pioneer Woman Date Nut Bread Recipe

Pioneer Woman Date Nut Bread Recipe is this nostalgic, cozy-as-grandma’s-living-room loaf that smells like autumn and feels like a hug. It’s rich with chopped dates, warm, moist, just sweet enough — and those walnuts? Crunchy little surprises in every bite. I used to think date bread was something only aunties made at book clubs… but now I keep slices in the freezer for whenever I need something comforting with my tea. Spoiler: that’s often.

Ingredients Needed

• 2½ cups chopped dates – soft, sweet, and the soul of the bread.
• ¼ cup butter – adds richness and that soft, cake-like crumb.
• 1 cup boiling water – softens dates and melts butter right in the bowl.
• ½ cup packed brown sugar – gives it that deep, caramelly flavour.
• 1 large egg – holds everything together and adds tenderness.
• 1½ cups all-purpose flour – standard base, nothing fancy.
• 1 tsp baking soda – helps the loaf rise and brown.
• 1 tsp baking powder
• 1 tsp salt – balances the sweet. Don’t skip it.
• 1 cup chopped walnuts – crunchy contrast to the soft loaf.

How To Make Pioneer Woman Date Nut Bread

Soften the Dates:
In a mixing bowl, combine chopped dates and butter. Pour boiling water over the top and let it sit while you do other things. The dates soften, the butter melts. It’s a win-win.

Mix the Wet Ingredients:
Once the mixture cools slightly (don’t rush), stir to smooth things out. Add the brown sugar and egg and whisk until it’s all happy together.

Combine the Dry Stuff:
In a second bowl, whisk the flour, baking soda, baking powder, and salt. This keeps it fluffy and avoids weird clumps.

Make the Batter:
Gently fold the dry mix into the wet. Go slow. Lumps are okay — overmixing is not. Stir in the walnuts at the end. (I always lose a few to “quality control” nibbling.)

Bake It:
Pour the batter into a greased 9×5-inch loaf pan. Smooth the top and bake at 350°F for 50 minutes. Your kitchen will smell amazing. When a toothpick comes out clean, you’re done.

Cool and Slice:
Let it rest in the pan for 10 minutes, then move to a rack to cool completely. If you slice it too soon, it crumbles. (I never wait. Regret it every time.)

Recipe Tips

• Use soft, moist dates — or soak dried ones for 15 minutes.
• Lightly flour your walnuts so they don’t sink.
• Don’t overmix the batter. You want it tender, not tough.
• Room temp egg blends smoother. Just saying.
• Toast the walnuts if you’re feeling fancy.

How to Store & Reheat

• Room Temperature: Wrap tightly. Good for 2–3 days.
• Fridge: Keeps well up to 5 days in an airtight container.
• Freezer: Freeze slices in wrap + freezer bag up to 3 months.
• To Reheat:

• Oven: 350°F wrapped in foil for 5 mins.
• Microwave: 20–30 seconds in a damp paper towel.
• Air Fryer: 325°F for 2–4 minutes.

Nutrition Facts (Approx. per serving)

• Calories: 279
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 26mg
• Sodium: 365mg
• Carbs: 47g
• Fibre: 4g
• Sugars: 30g
• Protein: 4g
• Potassium: 312mg

FAQs

Pioneer Woman Date Nut Bread Recipe

Recipe by Marry ThompsonCourse: BreakfastCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

297

kcal

A soft, moist quick bread made with chopped dates and walnuts — sweet, cozy, and perfect with butter and a cup of tea.

Ingredients

• 2½ cups chopped dates

• ¼ cup butter

• 1 cup boiling water

• ½ cup packed brown sugar

• 1 large egg

• 1½ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 1 cup chopped walnuts

Directions

• Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
• Combine dates and butter in a bowl. Pour boiling water over and let sit.
• Stir in brown sugar and egg once cooled.
• In another bowl, whisk flour, baking soda, baking powder, and salt.
• Fold dry ingredients into wet. Stir in walnuts.
• Pour into pan and bake 50 mins. Let cool before slicing.

Notes

• Don’t overmix — gentle folding makes it tender.
• Lightly flour walnuts so they don’t sink.
• Use soaked or very soft dates for best texture.
• Freezes well in slices for up to 3 months.