ito Tinapay na Date Nut 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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Nagustuhan mo ba ang resipe na ito?
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Tinapay na Date Nut
ito Tinapay na Date Nut 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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Servings: 12 hiwa
Mga Calorie: 237.6 kcal
Ingredients
- 1 tasa Medjool Dates - tinanggalan ng buto, pinong tinadtad, 5.5 oz/155g (tala 1)
- 1 ½ tasa Mainit na Gatas ng Almond - (tala 2)
- 2 tasa Flour ng Lahat-Lyong - (tala 3)
- 2 kutsarita Paghurno Powder
- ½ kutsarita Baking soda
- 1 kutsarita kanela
- ¼ kutsarita Asin
- 1 kutsarita Vanilla Extract
- ½ tasa Banayad na Lasa ng Langis ng Oliba - (tala 4)
- ⅓ tasa Tinadtad na mga Walnut - (tala 5)
- ⅓ tasa Tinadtad na Pecans - (tala 6)
Opsyonal
- ½ tasa Hindi Pinong Cane Sugar - (tala 7)
tagubilin
- 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.
- Hayaang lumamig ito nang 10 minuto sa kawali, pagkatapos ay ilipat ito sa isang cooling rack. Panatilihin ito sa temperatura ng kuwarto nang ilang oras bago hiwain.
Mga Tala
Tandaan 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.
Tandaan 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.
Tandaan 3: Or white whole wheat or white spelt flour. For a gluten-free version, use my gabay sa pagpapalit na walang gluten. The recipe doesn’t work with almond flour or oat flour.
Tandaan 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 and 6: Or chopped almonds or seeds like pumpkin seeds, hemp seeds, sunflower seeds.
Tandaan 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 ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.
Imbakan: 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.
Pagkain
Paglilingkod: 1hiwa (mula sa 12 hiwa) | Mga Calorie: 237.6kcal | Carbohydrates: 26.4g | Protina: 3.3g | Taba: 13.9g | Saturated fat: 1.7g | Polyunsaturated Fat: 3.4g | Monounsaturated na taba: 8.3g | Sosa: 206.2mg | Potassium: 135.7mg | Hibla: 2.1g | Asukal: 8.5g | Vitamin A: 21.1IU | Bitamina C: 0.1mg | Calcium: 94.8mg | Iron: 1.4mg | magnesiyo: 20.3mg | Posporus: 64.5mg | Zinc: 0.4mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.
- Medjool Dates – 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.
- Mainit na Gatas ng Almond – 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.
- Flour ng Lahat-Lyong – 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.
- Paghurno Powder – This is the main leavening agent, helping the bread rise and become light.
- Baking soda – This gives the bread an extra lift and helps it brown nicely.
- kanela – This adds a warm spice flavor that complements the dates and nuts perfectly.
- Asin – Salt helps to balance the sweetness and brings out all the other flavors.
- Vanilla Extract – This adds depth of flavor to the bread.
- Banayad na Lasa ng Langis ng Oliba – 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.
- Tinadtad na mga Walnut at Tinadtad na Pecans – 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.
- Hindi Pinong Cane Sugar – 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)
Mga Tip sa Pagbe-bake ni Carine
Let me share a few more tips for a perfect date nut bread!
- Pinakamahusay na Petsa – 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.
- Antas ng Tamis – 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.
- Nut Varieties – 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.
- Add 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.
Hey there, can i used gluten free flour instead?
You can’t only use gluten-free flour, you need to do a few more adjustment. Use my gluten-free converter dito to make all my recipes gluten-free.
Thank you for the recipe, you’re appreciated!
Ikinagagalak ko!
5 ay nagsisimula
made it tonight. Was a lot easier than I expected. Worst part was the sticky fingers from cutting up dates. Great taste. Thanks
Thank you for this lovely review!
All your recipes are so good. I haven’t made a single one that turned out bad.
For this recipe may I use Allullose?
Thank you, it’s so nice to hear ! You can use allulose instead of the optional added sugar.
My family loved this! délicieux
Merci beaucoup!
can you substitute for the oil with something else : like bananas or apple sauce
Since the recipe alread use lots of moist ingredients like date paste, it will be very dense and gummy if you swap the oil by applesauce/mashed bananas.
Hi, this looks so good and I’d love to try making it but we try to remain oil free. Do you think I could sub applesauce for the oil?
You can, but the texture will be dense, and gummy
this looks delicious.. however my dates are already in a puree that I froze a few weeks ago (they were pureed after being boiled in water); do I still use milk in the recipe and if so, how much?
can’t wait to make it
You still need the milk indeed, same amount as per written. Since you puree the dates, measure them in weight, use my metric button in the recipe card to get the weight in grams/oz.