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Espresso, Date, and Walnut Bread

Espresso, Date, and Walnut Bread
PREP: 20 min
COOK: 55 min
YIELD: 6-8 slices

Get your morning pastry and caffeine kick with this delicious breakfast bread...or dessert bread. We won't judge either way.


  • 1/2 cup Espresso, hot brewed
  • 9 Chopped Medjool Dates
  • 1/2 cup Walnut Pieces
  • 1 Tbsp Baking Soda
  • 1 tsp Kosher Salt
  • 1/2 cup Unsalted Butter, softened
  • 1/2 cup Brown Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 3 Tbsp Medjool Date Syrup
  • 2 cups All Purpose Flour
  • 1 tsp Baking Powder
  • 1 Orange (Zest)


  1. Preheat oven to 350F.
  2. Soak Medjool Dates, walnuts, and baking soda in the hot espresso for 10 minutes.
  3. Meanwhile, in a mixer bowl with paddle attachment, cream the butter, sugar, and salt until light and fluffy.
  4. Reduce the speed to medium and slowly add the egg, vanilla, and syrup to combine.
  5. Stop the mixer, scrape down the bowl, and add the remaining ingredients.
  6. Mix on low until just combined (less than a minute, do not overwork).
  7. Move batter to a greased/buttered loaf pan and tap gently to remove air pockets.
  8. Bake at 350F for 45-55 minutes or until a pick comes out clean.
  9. De-pan onto a cooling rack and cool before slicing.
  10. Serve fresh or toasted with a smear of butter or cream cheese.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.