A moist, fruity gluten and dairy-free bread using dates, with nuts for some crunch, makes this the perfect snack!

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Dates … for so many years I’ve been using just pitted dates that have been packaged in the grocery stores.  Recently I found Medjool dates … and my world has changed forever.  These dates are so much sweeter, much softer, so much more yummy!  I’ve been using Medjool dates in my ‘healthy’ granola bars for a while now and have been loving them immensely!  Try them and see for yourselves,

I also had some leftover pumpkin purée that I tried in place of the egg and it really gave the fall flavor that we love!

There was a National Date Nut Bread Day (September 8) and I really enjoyed looking for recipes to make something appropriate for it.  This one was AWESOME!

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Date Nut Bread

Prep Time 15 minutes
Cook Time 1 hour

Ingredients

  • 1 C chopped Medjool dates
  • 1 C sugar
  • 2 tbs butter or dairy-free substitute
  • 1 C boiling water
  • 2 1/4 C flour gluten-free if needed
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbs cinnamon
  • 1 C chopped nuts
  • 1/2 cup pumpkin purée or 1 egg

Instructions

  1. Preheat oven to 350F (180C).
  2. Pour boiling water over the dates, sugar and butter and let cool.
  3. Mix flour, soda, cinnamon and baking powder.
  4. Stir into dates, add nuts and mix well.
  5. Stir in egg/pumpkin and blend thoroughly.
  6. Pour into greased loaf pan and bake for an hour.
  7. Leave to cool prior to slicing.
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