Oat-Date Nut Bread

This bread machine loaf packs sticky-sweet dates, crunchy walnuts, and hearty rolled oats into a cinnamon-scented crumb that smells incredible while it bakes.

The dates do double duty here. They add natural caramel-like sweetness so you don’t need much added sugar, and their moisture keeps the bread soft for days. Snip them into small pieces so they distribute evenly through the dough rather than clumping together.

Cinnamon ties the whole thing together, giving each slice that warm, spiced aroma that makes this loaf disappear fast at breakfast, toasted with a smear of cream cheese or just eaten plain.

Chef Tips

• If your machine has a mix-in beep, add the dates and nuts at that signal. Adding them at the start can break them down too much during kneading.
• Use soft, plump Medjool dates for the best flavor and texture. Dried-out dates will stay hard and chewy in the bread.
• Toss the chopped dates lightly in flour before adding. This keeps them from sticking together in a clump.
• Let the loaf cool on a wire rack for 20 minutes before slicing. The dates stay molten-hot and the crumb needs time to set.

Variations

• Swap the walnuts for pecans for a richer, butterier nut flavor.
• Add a tablespoon of orange zest to the dough for a citrusy date-nut bread.
• Replace dates with dried figs for a slightly earthier, jammier sweetness.