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Date and Pecan Whole Wheat Bread Recipe

Date and Pecan Whole Wheat Bread Recipe

By What’s Baking

Hearty whole wheat bread studded with sweet dates and crunchy pecans, creating a perfect balance of nuttiness, natural sweetness, and wholesome texture in every satisfying slice.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
A rustic loaf of Date and Pecan Whole Wheat Bread photographed from slightly above, revealing its golden-brown crust with a few visible pecans peeking through the surface. A cross-section shot displays the bread's hearty crumb structure with vibrant pieces of chopped dates and toasted pecan chunks scattered throughout the rich amber-colored interior. Soft natural window light highlights the textural contrast between the dense, nutritious bread and its mix-ins. The loaf rests on a wooden board with a few whole dates and pecan halves arranged beside it, with a drizzle of honey catching the light, emphasizing the bread's natural sweetness. A linen napkin in earthy tones frames one corner, complementing the rustic, wholesome nature of this nutritious homemade bread.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">300ml warm water (about 40°C)</li><li class="ingredients-single-item">30g honey</li><li class="ingredients-single-item">15g olive oil, plus extra for greasing</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">150g dates, pitted and chopped</li><li class="ingredients-single-item">100g pecans, lightly toasted and roughly chopped</li><li class="ingredients-single-item">15g rolled oats, for topping (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">23 x 13cm (9 x 5-inch) loaf pan</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Kitchen thermometer (for water temperature)</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, combine the warm water (around 40°C - it should feel warm but not hot on your wrist) with the honey and yeast. Stir gently and let it sit for about 10 minutes until foamy. This activation step ensures your yeast is alive and ready to work its magic in helping your bread rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the yeast is activating, toast your pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant. This toasting process enhances the pecans' natural oils and flavors, adding depth to your bread. Allow to cool before roughly chopping.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer, combine the whole wheat flour, all-purpose flour, and salt. Using the dough hook attachment, mix on low speed to combine. Slowly pour in the activated yeast mixture and olive oil while the mixer is running. Mix for about 2 minutes until the dough starts coming together.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Increase the mixer speed to medium and knead for about 8-10 minutes until the dough becomes smooth and elastic. Whole wheat flour contains bran which can cut through gluten strands, so this extended kneading time helps develop enough gluten for good structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently fold in the chopped dates and toasted pecans by hand, working them evenly throughout the dough. The dough will be slightly sticky - this is normal with date-filled bread as the fruit releases some moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the dough to a lightly oiled bowl, turning once to coat all sides. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft-free area to rise until doubled in size, about 1-1.5 hours. The ideal proofing temperature is around 24-27°C (75-80°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn it out onto a lightly floured surface and shape into a loaf by folding the sides toward the center and rolling it up tightly. Pinch the seams to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the shaped loaf, seam side down, into a greased 23 x 13cm (9 x 5-inch) loaf pan. Cover again and let rise for another 45-60 minutes until the dough has risen about 2.5cm (1 inch) above the rim of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>About 20 minutes before the final rise is complete, preheat your oven to 190°C (375°F). If using the optional oat topping, lightly brush the top of the loaf with water and sprinkle with rolled oats.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 40-45 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, loosely cover with aluminum foil for the remaining bake time.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and immediately turn out onto a wire rack to cool completely, at least 1 hour before slicing. Cutting too soon will cause the bread to become gummy and lose moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once cooled, slice with a serrated knife and enjoy! This bread is wonderful fresh, toasted with a bit of butter, or as the base for a wholesome sandwich. Store in an airtight container at room temperature for up to 3 days, or freeze sliced for up to 3 months.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 220 calories
🥑 Fat: 7 g
🧈 Saturated Fat: 1 g
🍞 Carbohydrates: 38 g
🍭 Sugar: 12 g
🍗 Protein: 5 g
🫀 Cholesterol: 0 mg
🧂 Sodium: 230 mg

Chef’s Notes

A few helpful details for making this recipe.

Can whole wheat flour be substituted with another type of flour in this bread recipe?

Yes, you can substitute part or all of the whole wheat flour with white bread flour for a lighter texture, or try spelt flour for a different nutty flavour. Keep in mind that changes in flour will affect both texture and rising times. Maintain the same total flour weight for best results.

Why does my homemade whole wheat bread often turn out dense and heavy?

Dense whole wheat bread usually results from insufficient kneading, inadequate rising time, or too much flour. The bran in whole wheat cuts gluten strands, so proper kneading (8-10 minutes) is essential. Allow extra rising time and ensure your dough stays slightly tacky, not dry.

What's the best way to store fruit and nut bread to maintain freshness?

Store fruit and nut bread at room temperature in an airtight container or bread bag for up to 3 days. For longer storage, slice the bread completely cooled, wrap tightly in cling film, then foil, and freeze for up to 3 months. Defrost slices as needed or toast from frozen.

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