This Gluten-Free Date Nut Bread is moist and perfectly sweet. Serve this yummy bread at tea-time or as a satisfying dessert. This quick bread is also great for holiday parties or as an edible gift.

sliced gluten-free date nut bread on a plate.

If you love quick-breads like banana bread or zucchini bread then you will love this date nut bread! Dates are sweet, sticky, and rich and taste more like candy than fruit.

Tasty walnuts and sticky dates get stirred into a sweet batter for an undeniably delicious gluten-free date bread.

Just be sure to make it when you have some friends over lest you eat the entire loaf. It’s just that good. It makes a wonderful Christmas gift, but I enjoy this recipe year-round.

You may also like my Dairy-Free Chocolate Cake recipe that can be made gluten-free too.

Why You Need This Recipe

  • You can’t even tell this moist, delicious loaf is gluten-free and dairy-free!
  • Quick-breads are easy to freeze. You can slice it up and freeze it or freeze the whole loaf for later.
  • Although I can’t resist a gluten-free date cake any time of year, it’s perfect for holiday gatherings.

Key Ingredients

ingredients for gluten-free date bread.
  • Gluten-free baking flour – Not all gluten-free baking flours are created equal. Some taste much better than others, which is why I recommend Bob’s Red Mill’s 1:1 All-Purpose Gluten-Free Flour. It has a delicious taste and texture. You can use other brands, but it’s best to use a gluten-free flour that contains xanthan gum since it’s necessary for binding. It’s also best to use a gluten free flour that has the same ratio as all purpose flour.
  • Brown sugar – Brown sugar sweetens up the batter, but you can also use coconut sugar or even cane sugar.
  • Dates – Dates are a sweet fruit with a caramel-like flavor that are dried. Their natural sweetness makes them perfect for baked goods and treats. I usually find them in the produce area of the grocery store with other dried fruit and snacks. If your dates are very firm, soak them in hot water to soften them up before chopping.
  • Walnuts – If you don’t like walnuts, you can leave them out. Or you can use pecans instead.
  • Eggs – Large eggs are essential for binding. If you want to make this a vegan date nut bread, you can try chia eggs. I haven’t tested it with chia eggs yet so let us know in the comments if you do!
  • Applesauce – Applesauce adds moisture and natural sweetness.
  • Plant milk – I used unsweetened almond milk, but you can use any plant milk you prefer. Just be sure it’s unsweetened since the brown sugar will make the batter plenty sweet. If you aren’t on a dairy-free diet, you can also use regular milk.
  • Coconut oil – Coconut oil acts similarly to butter or canola oil in baked goods. It’s also a nice ghee substitute if you’re avoiding animal products. It keeps the bread moist and tender. You can also use melted butter or melted vegan butter if wish.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

how to make gluten-free date date bread.

Step One

Preheat your oven to 350 degrees Fahrenheit. Spray a loaf pan with nonstick cooking spray and set aside.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

In a large mixing bowl, combine the dry ingredients then add the chopped dates and walnuts. Stir with a spatula and set aside.

Step Three

In a small bowl, combine the wet ingredients and whisk until smooth.

Step Four

Pour the wet ingredients into the large bowl with the dry ingredients. Add the melted coconut oil and stir until a batter forms. You can also use a food processor if you wish.

Pour the batter into the greased baking dish and bake for one hour in your preheated oven or until the bread turns golden brown. Remove the bread from the pan and place on a cooling rack or wire rack until it reaches room temperature.

Enjoy warm! I love a slice with a hot mug of Honey Lemon Tea.

Refrigerate any date-nut bread leftovers for up to 7 days.

a loaf of gluten-free date nut bread.

Recipe Tips

  • The applesauce helps reduce the amount of oil needed in this recipe. If you don’t want to use applesauce, you can leave it out and increase the amount of oil to ½ cup. See how to replace applesauce in baking.
  • You can double or even triple this recipe if you want to make several loaves at one time.
  • To freeze the bread, bake it and let it cool completely. Wrap it in plastic wrap and place in a ziptop bag in the freezer for up to 2 months. Defrost in the refrigerator.
  • Want to have this glute free old-fashioned date nut bread for breakfast? Warm it up or toast it and serve it with cream cheese (use a dairy-free version if necessary).

Recipe FAQs

Can I freeze this gluten-free date and walnut loaf?

Yes! Gluten-free quick-breads freeze well. Wait until it’s completely cool, wrap it in saran wrap, and place in a large zip-top bag or freezer-safe container. Alternatively, you can cut it into slices first then carefully place them into a freezer-safe bag. This works perfect if you plan to eat one slice at a time. Use within 3 months for the best taste and texture.

Can I use pecans instead of walnuts?

Yes! Pecans work great too!

Can I use almond flour in a quick bread recipe?

I have not tested it, but it should be fine. Substitute almond flour in the same ratio as the gluten-free flour blend.

two slices of date walnut bread on plate with fork.

Don’t Miss These Gluten-Free Bread Recipes!

Gluten-Free Dairy-Free Cornbread Recipe

Gluten-Free Zucchini Bread

Dairy-Free Banana Bread with Chocolate Chips

Gluten-Free Sweet Potato Bread Without Yeast

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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a slice of date nut bread.

Gluten-Free Date Nut Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Print Recipe

This Gluten-Free Date Nut Bread is moist and perfectly sweet. Serve this dessert bread at tea-time or as a satisfying dessert. This bread is also great for holiday parties or as an edible gift.

  • Total Time: 1 hour 15 minutes
  • Yield: 12

Ingredients

Units Scale
  • 1 cup gluten-free baking flour (I used Bob’s 1-to-1 Gluten-Free Baking Flour)
  • 1/3 cup brown sugar or coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup pitted and chopped Medjool dates (about 5 large dates)
  • 2 tablespoons chopped walnuts or sunflower seeds
  • 2 eggs, lightly beaten (vegans can substitute with two chia eggs)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1/3 cup unsweetened almond milk or your favorite plant milk
  • 2 tablespoons coconut oil, melted

Instructions

  1. Preheat your oven to 350°F. Spray a 1.5-quart loaf pan with non-stick cooking spray and set aside.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and ground cinnamon. Use a whisk to stir together. Then, add the chopped dates and walnuts and use a spatula to stir together. Set the bowl aside
  3. In a small bowl, combine the eggs, vanilla extract, applesauce, and almond milk. Whisk together until smooth.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Add the melted coconut oil and stir to combine.
  5. Pour the batter into the baking dish and place in the oven for one hour, or until the bread turns golden brown. Remove the bread carefully from the dish and place onto a cooling rack.
  6. Serve warm or at room temperature. Refrigerate any leftovers and serve within 7 days.

Notes

  1. The applesauce helps reduce the amount of oil needed in this recipe. If you don’t want to use applesauce, you can leave it out and increase the amount of oil to ½ cup.
  2. You can double or even triple this recipe if you want to make several loaves at one time.
  3. To freeze the bread, bake it and let it cool completely. Wrap it in plastic wrap and place in a ziptop bag in the freezer for up to 2 months. Defrost in the refrigerator.

Nutrition

  • Serving Size: 1 slice
  • Calories: 131
  • Sugar: 13 g
  • Sodium: 22.6 mg
  • Fat: 3.7 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 22.7 g
  • Fiber: 1.2 g
  • Protein: 2.6 g
  • Cholesterol: 36.1 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.