Pan de dátiles y nueces (sin huevos, sin lácteos, sin azúcar refinada)

Esta Date Nut Bread is a simple sweet bread with plenty of fiber, protein, minerals, and healthy fats, all with no eggs, no dairy, and no refined sugar.

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Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Date Nut Bread

Esta Date Nut Bread is a simple sweet bread with plenty of fiber, protein, minerals, and healthy fats, all with no eggs, no dairy, and no refined sugar.

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Tiempo de preparación: 30 minutos minutos

Tiempo de cocción: 55 minutos minutos

frio: 3 horas horas

Tiempo Total: 4 horas horas 25 minutos minutos

Curso: Desayuno, Postre, Snack

Tipo de cocina: American

Porciones: 12 rebanadas

Calorías: 237.6 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 taza de Fechas medjool - sin hueso, finamente picado, 155 g (nota 1)
• ▢ 1 ½ tazas de Leche de almendras caliente - (nota 2)
• ▢ 2 tazas de Harina para todo uso - (nota 3)
• ▢ 2 cucharaditas de Levadura en polvo
• ▢ ½ cucharadita de Bicarbonato de sodio
• ▢ 1 cucharadita de Canela
• ▢ ¼ cucharadita de Salt
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ ½ taza de Aceite de oliva de sabor suave - (nota 4)
• ▢ ⅓ taza de Nueces picadas - (nota 5)
• ▢ ⅓ taza de Nueces picadas - (nota 6)

Opcional

• ▢ ½ taza de Azúcar de caña sin refinar - (nota 7)

Instrucciones para la impresión en alta definición

• Preheat the oven to 350 °F (180 °C). Line a 9-inch loaf pan with parchment paper. Slightly oil the paper with oil. Set aside.
• Place the pitted dates in a glass bowl, cover with warm almond milk. Place a plate on top of the bowl to keep all the moisture in. Set it aside for 10 minutes.
• In a large mixing glass bowl, add flour, baking powder, baking soda, cinnamon, salt, and sugar if used. Whisk to evenly combine.
• Pour the dates with the milk into a blender and blend on medium-high speed until a paste forms.
• Pour the date paste into the bowl with the dry ingredients. Add oil, vanilla extract. and chopped nuts.
• Use a rubber spatula to stir to form a smooth batter.
• Pour the bread batter into the prepared pan.
• Bake the bread at 350°F (180°C) on the center rack for 25-35 minutes until a toothpick inserted in the center comes out clean.
• Déjelo enfriar durante 10 minutos en la sartén y luego páselo a una rejilla para enfriar. Déjelo a temperatura ambiente durante unas horas antes de cortarlo.

Notas

notas 1: You can use other types of dates, but they are less moist, which means the crumb of the bread won’t be as soft. Make sure you weigh the pitted dates for precision. 

notas 2: Make sure you measure the milk after warming it up. You need the amount to be precise, not evaporated, as it’s used as a binder in the recipe.

notas 3: Or white whole wheat or white spelt flour. For a gluten-free version, use my Guía de conversión a una dieta sin gluten. The recipe doesn’t work with almond flour or oat flour.

notas 4: Or other light-flavor oil. I don’t recommend swapping oil for applesauce, mashed banana or yogurt, this will turn the bread dense, and gummy

Notas 5 y 6: Or chopped almonds or seeds like pumpkin seeds, hemp seeds, sunflower seeds. 

Nota 7: Add the sugar for a sweet bread; skip if you don’t like added sugar. Tasty options I like to add are soft brown sugar, date sugar, or coconut sugar.

Modo de hornoUtilizo el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Almacenaje: Store the bread unsliced in the fridge in an airtight box to keep it moist and fresh. Keep it for up to 4 days. Freeze it in a sealed box for up to 1 month. Thaw it the day before at room temperature.

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Nutrición

Servicio: 1rebanada (de 12 rebanadas) | Calorías: 237.6kcal | Carbohidratos: 26.4g | Proteína: 3.3g | Grasa: 13.9g | Grasa saturada: 1.7g | Grasa poli-insaturada: 3.4g | Grasa monosaturada: 8.3g | Sodio: 206.2mg | Potasio: 135.7mg | Fibra: 2.1g | Azúcar: 8.5g | Vitamina A: 21.1IU | Vitamina C: 0.1mg | Calcio: 94.8mg | Hierro: 1.4mg | Magnesio: 20.3mg | Fósforo 64.5mg | Zinc: 0.4mg

Ingredientes y sustituciones

Solo necesitas unos pocos ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

• Fechas medjool – These are the most important ingredient! They provide all the sweetness (if you’re not using sugar), a rich flavor, and essential moisture. They also help bind the bread.
• Leche de almendras caliente – We use warm milk to soak and soften the dates, making them easy to blend into a smooth paste. Any plant-based milk, like soy or oat milk, will work.
• Harina para todo uso – This gives the bread its structure and crumb. You can also use white whole wheat flour or white spelt flour for a slightly heartier texture.
• Levadura en polvo – This is the main leavening agent, helping the bread rise and become light.
• Bicarbonato de sodio – This gives the bread an extra lift and helps it brown nicely.
• Canela – This adds a warm spice flavor that complements the dates and nuts perfectly.
• Salt – Salt helps to balance the sweetness and brings out all the other flavors.
• Extracto de vainilla – This adds depth of flavor to the bread.
• Aceite de oliva de sabor suave – This provides moisture and fat, which is key to a tender loaf. Any light-flavored oil, such as avocado oil or melted coconut oil, is a fine substitute.
• Nueces picadas y Nueces picadas – These add healthy fats, protein, and a wonderful crunchy texture. You can use any combination of nuts, like almonds, or seeds like pumpkin or sunflower seeds.
• Azúcar de caña sin refinar – This is optional, but I recommend it if you have a sweet tooth or if your dates aren’t very sweet. You can also use coconut sugar or soft brown sugar.

How to Make Date Nut Bread (in Pictures)

Consejos de repostería de Carine

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

• Mejores citas – I find Medjool dates work best because they are the sweetest and richest, which makes the bread very moist. If you use other, drier dates, the bread might not turn out as soft or sweet.
• Nivel de dulzura – If you’re using a drier date variety or just have a sweet tooth, feel free to add the optional sugar to the dry ingredients. Any granulated sugar, like coconut sugar or brown sugar, works well.
• Variedades de nueces – You can easily play with the types of nuts to change the flavor. Walnuts and pecans are classic, but almonds, pistachios, or cashews are also great choices.
• Agregar chocolate – For a sweeter bread, you can add chocolate chips. I recommend stirring in up to 1/3 cup, but if you do, you should reduce the total amount of nuts by 1/3 cup so the batter isn’t too crowded.

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