Lemon Walnut Date Bread Recipe

Name: Lemon Walnut Date Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon (about 5 oz.); 1 cup chopped pitted dates; 1 1/4 cups sugar; 2 tablespoons butter or margarine, at room temperature; 1 large egg; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup chopped walnuts; 1/2 cup lemon juice

Servings: persons

1
Coarsely chop lemon, including peel and rind; discard seeds. Place lemon and dates in a food processor; whirl until evenly chopped. Add 3/4 cup sugar, the butter, and egg; whirl until blended and the lemon and dates are finely chopped.
2
In a bowl, mix flour, baking soda, and salt. Add to date mixture; whirl until blended. Stir in walnuts. Spread batter into a buttered and floured 4- by 8-inch glass loaf pan. Bake in a 325u00b0 oven until a toothpick inserted in center of thickest part comes out clean, about 1 hour.
3
Meanwhile, in a 1- to 1 1/2-quart pan, combine remaining 1/2 cup sugar and lemon juice. Stir over medium heat until sugar dissolves, about 2 minutes.
4
When bread is done, use a long, thin skewer to make holes about 1/2 inch apart all over surface. Pour hot syrup evenly over hot bread in pan. Let stand at room temperature until bread absorbs all syrup, about 2 hours. Turn out of pan onto plate. Cover airtight; chill overnight or up to 3 days. Thinly slice to serve. Chill leftover bread airtight.

726

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lemon (about 5 oz.), 1 cup chopped pitted dates, 1 1/4 cups sugar, 2 tablespoons butter or margarine, at room temperature, and more.

Yes, Lemon Walnut Date Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Walnut Date Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions