Date Bread w/ chopped pecans – a perfect holiday sweet treat! This perfectly sweet, soft, and moist bread is 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!
My Mother-in-law’s Awesome Date Bread
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 her 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. Bob’s Red Mill has kindly offered to let me provide you with a coupon to ensure your holiday baking turns out just perfectly!
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.
Holiday Gift Idea
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!
[Tweet “Vegan Date Bread – make your holidays delicious! @BobsRedMill #BobsHolidayCheer #glutenfree”]
Vegan Date Bread
I hope you guys love this Vegan Date Bread as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Snap a quick pic and tag be @veggie_inspired and #veggieinspired so I’m sure to see it! Enjoy!
- 1 cup pitted dates , chopped
- 1 cup hot water
- 1 1/2 cups Bob's Red Mill Gluten Free 1:1 Baking Flour
- 3/4 cup coconut sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp aquafaba (the liquid from a can of chickpeas)
- 1/4 cup runny raw almond butter (I use this this one)
- 1 tbsp molasses (not blackstrap)
- 1 tsp apple cider vinegar
- 1/2 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.
Nutrition facts calculated assuming 2 servings per mini loaf.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
More Holiday Treats to Love: