Pain aux dattes et aux noix (sans œufs, sans produits laitiers, sans sucre raffiné)

Ce pain aux dattes et aux noix 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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La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !

pain aux dattes et aux noix

Ce pain aux dattes et aux noix is a simple sweet bread with plenty of fiber, protein, minerals, and healthy fats, all with no eggs, no dairy, and no refined sugar.

5 à partir de 13 votes

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Temps de préparation: 30 minutes min

Temps de cuisson: 55 minutes min

cool: 3 heures heures

Temps total: 4 heures heures 25 minutes min

Plat: Déjeuner, Dessert, Snack

Cuisine: Américaine

Portions: 12 tranches

Calories: 237.6 kcal

Auteur : Carine Claudepierre

Mode de cuissonEmpêchez votre écran de s'assombrir

1x2x3x

Ingrédients

US coutumier - Métrique

• ▢ 1 tasse Dates Medjool - pitted, finely chopped, 5.5 oz/155g (note 1)
• ▢ 1 ½ tasses Lait d'amande chaud - (remarque 2)
• ▢ 2 tasses Farine tout usage - (remarque 3)
• ▢ 2 Cuillères à café La levure chimique
• ▢ ½ cuillère à café de bicarbonate alimentaire
• ▢ 1 cuillère à café La cannelle
• ▢ ¼ cuillère à café Le sel
• ▢ 1 cuillère à café Extrait de vanille
• ▢ ½ tasse Huile d'olive au goût doux - (remarque 4)
• ▢ ⅓ tasse Noix hachées - (remarque 5)
• ▢ ⅓ tasse Pacanes hachées - (remarque 6)

Optionnel

• ▢ ½ tasse Sucre de canne non raffiné - (remarque 7)

Instructions de Pose et d'Entretien

• 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.
• Let it cool down for 10 minutes in the pan, then transfer it to a cooling rack. Keep it at room temperature for a few hours before slicing.

Remarques

Remarques 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. 

Remarques 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.

Remarques 3: Or white whole wheat or white spelt flour. For a gluten-free version, use my guide de conversion sans gluten. The recipe doesn’t work with almond flour or oat flour.

Remarques 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

Notes 5 et 6: Or chopped almonds or seeds like pumpkin seeds, hemp seeds, sunflower seeds. 

Remarque 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.

Mode FourJ'utilise le mode de cuisson à chaleur tournante. Si vous devez utiliser le mode traditionnel, je recommande d'augmenter la température de 15 °C (25 °F). Le temps de cuisson devrait rester le même, mais il faudra peut-être quelques minutes de plus.

Stockage : 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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Alimentation

Servir: 1tranche (sur 12 tranches) | Calories: 237.6kcal | Glucides: 26.4g | Protéine: 3.3g | Graisse: 13.9g | Gras saturé: 1.7g | Graisses polyinsaturées: 3.4g | Gras monoinsaturés: 8.3g | Sodium: 206.2mg | Potassium: 135.7mg | Fibre: 2.1g | Sucre: 8.5g | Vitamine A: 21.1IU | Vitamine C: 0.1mg | Calcium: 94.8mg | Fer à repasser: 1.4mg | Magnésium: 20.3mg | Phosphore: 64.5mg | Zinc: 0.4mg

Ingrédients et substitutions

Il vous suffit de quelques ingrédients simples pour réaliser cette recette. Voici comment les choisir et les interchanger.

• Dates 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.
• Lait d'amande chaud – 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.
• Farine tout usage – 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.
• La levure chimique – This is the main leavening agent, helping the bread rise and become light.
• de bicarbonate alimentaire – This gives the bread an extra lift and helps it brown nicely.
• La cannelle – This adds a warm spice flavor that complements the dates and nuts perfectly.
• Le sel – Salt helps to balance the sweetness and brings out all the other flavors.
• Extrait de vanille – This adds depth of flavor to the bread.
• Huile d'olive au goût doux – 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.
• Noix hachées et Pacanes hachées – 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.
• Sucre de canne non raffiné – 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)

Conseils de pâtisserie de Carine

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

• Meilleures dates – 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.
• Niveau de douceur – 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.
• Variétés de noix – 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.
• Ajouter du chocolat – 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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