Date Walnut Bread (No Eggs, No Added Sugar, No Dairy)

This Date Walnut Bread is a simple but delicious, super-moist sweet bread made with no eggs, no added sugar, no dairy, but so full of taste.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Date Walnut Bread

This Date Walnut Bread is a simple but delicious, super-moist sweet bread made with no eggs, no added sugar, no dairy, but so full of taste.

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Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Course: Breakfast

Cuisine: American

Servings: 12 slices

Calories: 197.1 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 cup Medjool Dates - pitted (note 1)
• ▢ 1 cup Almond Milk - lukewarm (note 2)
• ▢ ⅓ cup Mild-Flavor Olive Oil - (note 3)
• ▢ 1 ½ cups All-Purpose Flour - (note 4)
• ▢ ½ teaspoon Baking Soda
• ▢ ¾ teaspoon Baking Powder
• ▢ 1 teaspoon Cinamon
• ▢ ½ teaspoon Salt - optional
• ▢ 1 teaspoon Vanilla Extract

Filling

• ▢ ½ cup Chopped Walnuts - (note 5)
• ▢ ½ cup Medjool Dates - pitted, finely chopped

Instructions

• Preheat the oven to 350°F (180°C). Line a 9-inch loaf pan with hanging parts of parchment paper. Slightly oil the paper with oil spray. Set aside.
• Place the 1 cup of medjool dates in a large glass bowl. Set aside.
• Place the almond milk in a microwave-safe bowl, cover the bowl with a lid so the milk doesn't evaporate. Microwave for 1 minute on high. You can also warm the milk in a saucepan, over medium heat, using a lid on top of the saucepan.
• Pour the warm almond milk on top of the dates and cover the bowl with a lid. Set it aside for 10 minutes.
• Meanwhile, in a large mixing bowl, add flour, baking soda, baking powder, cinnamon, and salt if used.
• Whisk the dry ingredients until evenly combined. Set aside.
• On a chopping board, chop the walnuts finely, and add them to the bowl with the flour.
• Chop the 1/2 cup of medjool dates into smaller bits. Their size doesn't really matter, but the smaller, the better they distribute among the bread crumbs. Add the chopped dates to the bowl with the dry ingredients.
• Pour the dates and lukewarm milk into a high-speed blender, blend on medium-high speed until it forms a smooth, creamy date paste.
• Pour the date paste into the bowl with the dry ingredients, making sure you scrape down the sides of the jug with a rubber spatula to get all of it.
• Add oil and vanilla extract. Use a rubber spatula to stir all the ingredients together and form a thick, consistent bread batter.
• Pour the batter into the prepared pan.
• Bake in the center rack of the oven for 35-45 minutes until dry on top, and a toothpick inserted in the middle of the bread comes out clean. The bread won't rise much, that's normal. It's a moist date bread, a bit more compact than classic bread.
• Let it cool down for 10 minutes in the pan, then lift the hanging parts of parchment paper to release the bread onto a cooling rack.
• Let the bread cool for another 3 hours before slicing. If you slice it lukewarm, the bread is fragile and crumbly, so it's better to wait!

Notes

Note 1: If using other date varieties, measure in weight. The bread will be drier if you don’t use medjool dates.

Note 2: Or any milk you like.

Note 3: Or any low-flavor oil you like. Oil-free swaps won’t work, the bread would get gummy, and packed.

Note 4: You can’t use oat flour, almond flour, or coconut flour. You can use white spelt or white wholewheat flour. Or use my gluten-free conversion guide to make it gluten-free.

Note 5: Or other nuts like almonds, pecans, or pistachios. Or seeds like hemp seeds and pumpkin seeds.

Storage: Store the bread in the fridge in an airtight box for up to 4 days. Slice before serving to keep it fresh. You can freeze the bread slices and thaw them in the fridge the day before serving.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Serving: 1slice | Calories: 197.1kcal | Carbohydrates: 26.7g | Protein: 2.8g | Fat: 9.6g | Saturated Fat: 1.2g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 5g | Sodium: 196.8mg | Potassium: 167.4mg | Fiber: 2.1g | Sugar: 12.5g | Vitamin A: 28.8IU | Vitamin C: 0.1mg | Calcium: 60.4mg | Iron: 1.1mg | Magnesium: 21.3mg | Phosphorus: 50.7mg | Zinc: 0.3mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Medjool Dates – These act as the primary sweetener and bind the ingredients together, creating a caramel-like flavor without refined sugar. Deglet Noor dates work too, though you may need to soak them longer.
• Almond Milk – This provides the liquid needed to soften the dates and create the batter. Soy milk, oat milk, or cashew milk are great alternatives.
• Mild-Flavor Olive Oil – This ensures the bread stays moist and tender for days. Avocado oil, canola oil, or melted refined coconut oil also work perfectly.
• All-Purpose Flour – This gives the bread its structure and crumb. White spelt flour or white whole wheat flour are sturdy substitutes.
• Baking Soda & Baking Powder – These provide the leavening lift, helping the heavy batter rise in the oven.
• Cinnamon – This adds warmth and spice that pairs beautifully with the dates. Nutmeg or a pinch of cardamom are nice additions as well.
• Salt – This balances the sweetness of the fruit and brings out the nutty flavors.
• Vanilla Extract – This enhances the natural sweetness and aroma of the bread.
• Chopped Walnuts – These add a necessary crunch and earthy flavor to contrast the soft texture. Pecans, almonds, or pumpkin seeds are excellent swaps.

How to Make Date Walnut Bread (in Pictures)

Carine’s Baking Tips

Let me share a few more tips for a perfect bread!

• Add Citrus Zest – Stir in 1/2 teaspoon of orange zest to infuse the bread with a lovely, bright citrus flavor.
• Go Nut-Free – Swap the walnuts for seeds like hemp, sesame, or pumpkin seeds to create a safe, allergy-friendly loaf.
• Measure Dates Correctly – Weigh non-Medjool dates instead of using cup measurements because drier, smaller varieties pack differently and can make the bread too dry.
• Adjust The Sweetness – Skip the added chopped dates or swap them for raisins, cranberries, or chopped figs if you prefer a less sweet loaf.
• Serve With Butter – Enjoy a slice topped with your favorite spread, such as peanut butter, almond butter, or sunflower seed butter.

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