This perfectly sweet, soft, and moist Date Bread w/ chopped pecans is the perfect holiday sweet treat! It is incredibly delicious, but made without any butter, oil, dairy, refined sugar, or gluten!
Ever since I met my husband, Date Bread has been a part of our holiday tradition. My mother-in-law makes it every year and I always swoon over it. One piece quickly leads to another and another. I just can’t stop myself – it’s so good!!
This year, I decided I would try to make a vegan version. After so many trials I lost count, I have a winner! Trust me, it was worth all the failed attempts to get here. I think you guys are going to love this!
When I set out to make my vegan version of date bread, I wanted to make sure I captured the texture, as close to possible, to my mother-in-law’s bread.
Hers is dense, but not in a heavy way, just in a gooey delicious date way…it’s very soft and moist.
There is very little crust because she bakes hers in cans. I looked this up and it’s actually quite a popular thing. Who knew?
So, while my version does form a crust on top, it’s still quite soft. And I put in a hefty dose of chopped pecans just as she does.
I also found that a lot of date bread recipes soak their dates in coffee. My mother-in-law’s recipe didn’t call for that, so I didn’t do it either.
Through my numerous trials, however, I did find that just a hint of molasses really deepens the flavor of the dates, but without the caffeine kick and with an added boost of iron.
Did I mention that I went through many trials of this recipe?
The flour I found worked best for the texture I was aiming for is Bob’s Red Mill Gluten Free 1:1 Baking Flour. This gluten free flour is made from a combination of brown rice, sweet white rice, whole grain sorghum, potato starch, tapioca flour, and a touch of xantham gum. Bob’s Red Mill says, “just enough xantham gum to create chewy cookies and springy muffins.”
That “springy” texture is just what I wanted and it worked out perfectly!
Not all gluten free flour mixes are the same, so I can not guarantee results with any other brand.
I love Bob’s Red Mill so much and use their products all the time. Check out these other recipes I created using these awesome products: Gluten Free Thumbprint Cookies and Baked Oatmeal Muffins w/ Cranberries.
Obviously, this Vegan Date Bread is the perfect sweet treat for any holiday function. But, it also would make a great gift for neighbors, teachers, friends or family.
Tie it up with a pretty red bow and stick it in a paperboard bakery box. Delicious homemade gifts that say “I appreciate you” – done!
More vegan quick bread recipes
- Vegan Cranberry Banana Bread
- Vegan Apple Cinnamon Bread
- Vegan Pumpkin Bread
- Peanut Butter Banana Bread
- Cinnamon Butternut Squash Bread
- Vegan Pumpkin Cornbread
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Date Bread (gluten free, oil free)
- 1 cup pitted dates (chopped)
- 1 cup hot water
- 1 ½ cups Bob’s Red Mill Gluten Free 1:1 Baking Flour
- ¾ cup coconut sugar
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 6 tbsp aquafaba (the liquid from a can of chickpeas)
- ¼ cup runny raw almond butter (I use this this one)
- 1 tbsp molasses (not blackstrap)
- 1 tsp apple cider vinegar
- ½ cup chopped pecans
- Preheat the oven to 350 degrees F. Lightly spray a 6-cavity mini loaf pan with cooking spray and set aside.
- In a small bowl, pour the hot water over the dates and let them soak while you prepare the batter.
- In a medium mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the chopped pecans.
- In another mixing bowl, whisk together the aquafaba, almond butter, molasses, apple cider vinegar, and water from the dates.
- Pour the dry ingredients into the wet and stir until combined.
- Stir them dates into the batter.
- Spoon the batter evenly into each cavity of the loaf pan.
- Bake for 25-28 minutes, until a toothpick inserted into the center of a loaf comes out clean.
- Let cool in the loaf pan on a wire rack for about 5 minutes. Remove the loaves from the pan and continue to let cool on the wire rack.