Date Nut Bread

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5 from 11 votes

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www.theconsciousplantkitchen.com

This 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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/date-nut-bread/ or scan the QR code here ➡️

Prep Time30

Cook Time55

cool3

Total Time4 25

Servings: slices

Calories: 237.6kcal

Author: Carine Claudepierre

Ingredients

1 cup Medjool Dates pitted, finely chopped, 5.5 oz/155g (note 1)
1 ½ cups Warm Almond Milk (note 2)
2 cups All-Purpose Flour (note 3)
2 teaspoons Baking Powder
½ teaspoon Baking Soda
1 teaspoon Cinnamon
¼ teaspoon Salt
1 teaspoon Vanilla Extract
½ cup Mild-Flavor Olive Oil (note 4)
⅓ cup Chopped Walnuts (note 5)
⅓ cup Chopped Pecans (note 6)

Optional

½ cup Unrefined Cane Sugar (note 7)

US Customary - Metric

Instructions

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.

Notes

Note 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.

Note 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.

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

Note 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.

Note 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.

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.

Storage: 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.

Nutrition