Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups (8 oz/225 g) pitted Medjool dates, chopped
- 1 cup (240 ml) boiling water or strong hot coffee
- 1/2 tsp baking soda
- Caramel: 3/4 cup (150 g) sugar, 2 tbsp water, 4 tbsp (56 g) butter, 1/2 cup (120 ml) heavy cream, 1 tsp vanilla, 1/2 tsp fine salt
- 2 cups (240 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg
- 1/2 tsp fine sea salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) light brown sugar
- 2 large eggs
- 1/2 cup (120 g) plain yogurt or sour cream
- 2 tsp vanilla extract
- Optional: 1/2 cup (60 g) chopped toasted walnuts; 1 tbsp turbinado sugar; flaky sea salt
- Butter and parchment for the pan
Do This
- 1) Heat oven to 350°F (175°C). Butter a 9×5-in loaf pan and line with a parchment sling. Soak chopped dates, baking soda, and hot water/coffee 10 minutes.
- 2) Make caramel: Cook sugar + water to deep amber (6–9 min). Off heat whisk in butter, then warm cream, salt, vanilla. Cool 10 minutes until syrupy.
- 3) Whisk dry: flour, baking powder, cinnamon, nutmeg, salt. Cream butter + brown sugar. Beat in eggs, vanilla, and yogurt.
- 4) Stir soaked dates with all their liquid into the wet mixture. Fold in dry ingredients just until no dry streaks remain; add walnuts if using.
- 5) Layer: Half the batter in pan, spoon 1/3–1/2 cup caramel over, then remaining batter. Swirl gently with a knife; sprinkle turbinado sugar.
- 6) Bake 55–65 minutes until a tester comes out with a few moist crumbs or 200–205°F in center. Cool 20 minutes, drizzle 2 tbsp caramel, slice.
Why You’ll Love This Recipe
- Deep toffee notes from dates, coffee, and a lush homemade caramel swirl.
- Velvety, tender crumb that slices cleanly and stays moist for days.
- Approachable technique with everyday ingredients and step-by-step guidance.
- Make-ahead friendly: caramel keeps in the fridge, bread freezes beautifully.
Grocery List
- Produce: Medjool dates
- Dairy: Unsalted butter, heavy cream, eggs, yogurt or sour cream
- Pantry: All-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, cinnamon, nutmeg, vanilla extract, fine sea salt, coffee (optional), walnuts (optional), turbinado sugar (optional)
Full Ingredients
For the Caramel Swirl and Drizzle
- 3/4 cup (150 g) granulated sugar
- 2 tbsp water
- 4 tbsp (56 g) unsalted butter, cubed and room temperature
- 1/2 cup (120 ml) heavy cream, warmed
- 1 tsp pure vanilla extract
- 1/2 tsp fine sea salt
For the Date Bread Batter
Date Soak
- 1 1/2 cups (8 oz/225 g) pitted Medjool dates, chopped
- 1 cup (240 ml) boiling water or strong hot coffee
- 1/2 tsp baking soda
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp fine sea salt
Wet Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) light brown sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1/2 cup (120 g) plain whole-milk yogurt or sour cream
Optional Add-Ins & Finishing
- 1/2 cup (60 g) chopped toasted walnuts (optional)
- 1 tbsp turbinado sugar for topping (optional)
- Flaky sea salt for finishing (optional)
- Butter and parchment for the pan
Step-by-Step Instructions
Step 1: Prep the pan and soak the dates
Heat the oven to 350°F (175°C). Butter a 9×5-inch loaf pan and line it with a parchment sling, leaving overhang on the long sides for easy lifting.
In a heatproof bowl, combine the chopped dates, baking soda, and boiling water (or hot coffee). Stir and let stand for 10 minutes to soften and develop deep toffee notes.
Step 2: Cook the caramel
In a 2–3 quart heavy saucepan, combine the sugar and 2 tablespoons water. Cook over medium heat without stirring, swirling the pan occasionally, until the syrup turns a deep amber, 6–9 minutes. If using a thermometer, aim for about 350°F (175°C). Immediately remove from heat.
Carefully whisk in the butter (it will bubble), then slowly stream in the warm cream while whisking. Return to low heat for 30–60 seconds if any hardened bits remain, stirring until smooth. Off heat, stir in the salt and vanilla. Transfer to a heatproof jar and cool 10–15 minutes until thick but pourable.
Step 3: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
Step 4: Cream butter and sugar; add eggs and dairy
In a large bowl, beat the softened butter and brown sugar until light and fluffy, 2–3 minutes. Beat in the eggs one at a time, mixing until fully incorporated. Add the vanilla and yogurt (or sour cream) and mix until smooth.
Step 5: Add dates and combine batter
Stir the soaked dates along with all their liquid into the butter mixture. Add the dry ingredients and fold gently with a spatula just until no dry streaks remain. If using, fold in the walnuts. Avoid over-mixing to keep the crumb tender.
Step 6: Layer and swirl the caramel
Spoon half the batter into the prepared pan and smooth the top. Drizzle 1/3–1/2 cup of the cooled caramel over the batter, avoiding the very edges. Use a butter knife to make 2–3 gentle figure-eight motions to create a ribbon (do not over-swirl). Top with the remaining batter and smooth. Sprinkle with turbinado sugar if using. Reserve about 2 tablespoons caramel for post-bake drizzling; keep the rest for serving.
Step 7: Bake
Bake on the center rack for 55–65 minutes, until a tester inserted near the center comes out with a few moist crumbs (not wet batter), or the internal temperature reads 200–205°F (93–96°C). If the top is browning too quickly after 45 minutes, tent loosely with foil.
Step 8: Cool, finish, and slice
Cool the loaf in the pan for 15–20 minutes, then lift out using the parchment and transfer to a wire rack. Warm the reserved caramel briefly if needed and drizzle over the loaf. Sprinkle with a pinch of flaky salt. Cool at least another 20–30 minutes before slicing with a serrated knife.
Pro Tips
- For the most even caramel, use a light-colored, heavy-bottomed saucepan so you can judge the color accurately.
- Let the caramel cool until thick and syrupy before swirling; too hot and it may sink.
- Use strong coffee for the date soak to amplify the toffee notes without making the bread taste like coffee.
- Weigh your flour (240 g) or fluff, spoon, and level to avoid a dry loaf.
- Doneness check: 200–205°F in the center or a tester with moist crumbs is your best indicator.
Variations
- Chocolate-Chip Date Bread: Fold in 1/2 cup (85 g) dark chocolate chips with the walnuts for pools of melty chocolate against the caramel.
- Salted Tahini Caramel: Whisk 2 tbsp tahini into the warm caramel for a nutty, sesame twist. Keep the same swirl method.
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend by weight (240 g). Add an extra 1 tbsp yogurt if the batter seems stiff.
Storage & Make-Ahead
Store the cooled bread tightly wrapped at room temperature for up to 3 days. Refrigerate for up to 5 days (bring to room temp before serving). Freeze whole or in slices: wrap in parchment, then foil, and freeze up to 2 months; thaw wrapped at room temperature. Rewarm slices at 300°F (150°C) for 8–10 minutes to refresh. The caramel sauce keeps in the fridge for 2 weeks; warm gently before drizzling.
Nutrition (per serving)
Approximate per slice (1 of 12): 390 calories; 16 g fat; 55 g carbohydrates; 5 g protein; 3 g fiber; 34 g sugars; 220 mg sodium. Values will vary with optional add-ins and drizzle amount.
