Whole-Wheat Date Bread Recipe (2024)

This was very delicious, however, I personally found it to taste more like a cake. Perhaps, it could use molasses and some spices to give it a richer flavor. I added a 1/2 cup of chopped walnuts for extra crunch. It tasted great with cream cheese and I washed it down with a glass of whole milk!

I wanted mine to be on the sweet side so I made it with vanilla yogurt and sprinkled some turbinado sugar on top for a little crunch. Turned out beautifully! The dates kind of soften while they bake and melt in your mouth. Great recipe!

I used 1/2 cup of applesauce in place of part of the oil. Otherwise followed the recipe exactly. Came out great. I was sceptical of the olive topping but tried it and it's really good.

This was good, though it has a lot of oil. I reduced to 1/2 cup instead of the 2/3rds called for. Next time I will reduce further and replace with buttermilk so that it is moist but not greasy.

Added chopped walnuts and orange zest to spice it up a little. Turned out great! Delicious breakfast bread that's full of flavor but not too sweet. Making a little whipped goat cheese and honey topping.

I’ve made this twice, substituting canola oil for the olive oil in the second version and changing to an 8.5 by 4.5 pan. I used buttermilk both times. Changing pans meant adding 5 minutes to the cooking time. I like the lighter oil better. Very tasty mid-morning with coffee

Superb! I switched the weights of whole wheat and AP flour by mistake. Still came out delicious. I used maple syrup instead of honey since that’s all I had. Served as suggested.

This is very good and firm enough to toast. I added an extra tbsp of honey and added walnuts. Will be making again.

The variation with sliced black olives is delicious!

In the old days (1960’s and before) it was standard to use walnuts. Coarsely chopped.

Excellent recipe, especially with cream cheese. It’s tricky baking with EVOO, so I’d suggest giving yours a taste before making this. I’m partial to a good fruity oil like Zoe!

so good! I drizzled tahini on my warmed slice, and a touch of salt

Very yummy. I made mine sweet and used yoghurt and extra dates (as I needed to use them all up). Next time I’d use less oil though as it was a little greasy. I saw someone here commented they used apple sauce instead of oil so might try that!

Excellent cake. I used sour cream and only half of the olive oil. My wife likes nuts and kids like chocolate, so added crushed pecans to one half and chocolate chips to the other. I had soaked the dates in hot water and it essentially became a paste after chopping, which took some work to mix in the batter but were quite good. Took only 30 min on Breville toaster oven at 350 degrees on convection cycle.

This is delicious but mine was quite oily. May try again with 1/2 cup oil or less.

I made this but added about a tablespoon of molasses. The batter smelled good until I put the olive oil in… It seemed to overpower everything and I threw it away after baking and trying to eat it. If I were to make it again, I would use melted butter instead.

This brings back memories. In the late 1960’s, shopping on Saturday mornings, we would stop at a modest little Deli Diner for brunch. Cream cheese on fresh date nut bread was always on the sandwich list on a chalk board. It was a rich, savory-sweet treat and all the oil and fat kept us from getting hungry for a long time. This was in Somerville, Mass., not far from MIT. Everybody ate them — it was a staple at simple local restaurants.

In the old days (1960’s and before) it was standard to use walnuts. Coarsely chopped.

This was yummy. I added half cup pecans.

Superb! I switched the weights of whole wheat and AP flour by mistake. Still came out delicious. I used maple syrup instead of honey since that’s all I had. Served as suggested.

This is one of the most beautiful dishes I’ve ever tasted in my life. I followed the recipe exactly. I wish I found it sooner!

I’ve made this twice, substituting canola oil for the olive oil in the second version and changing to an 8.5 by 4.5 pan. I used buttermilk both times. Changing pans meant adding 5 minutes to the cooking time. I like the lighter oil better. Very tasty mid-morning with coffee

This was good, though it has a lot of oil. I reduced to 1/2 cup instead of the 2/3rds called for. Next time I will reduce further and replace with buttermilk so that it is moist but not greasy.

We enjoyed this bread. A nice way to utilize some extra dates and the cream cheese really adds to the experience. I had a bit of trouble with the baking. Used a glass loaf pan and the edges burned quite quickly with a wet middle by the end of the baking time. Turned the temp to 300 and baked for another 15 min to get it cooked through. Im not sure my date slicing was correct -- I went with julienned but I think chopped might have been better.

I found it to be way too oily.