Date Nut Sweet Bread (Grain-Free & Healthy)

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Last Updated on February 26, 2020

This delicious Date Nut Sweet Bread is made grain-free and paleo. It’s a healthy version of your favorite dessert bread. 

Healthy Date Nut Bread

I am so excited to share this grain-free Date Nut Bread with you! It has a lovely texture with walnuts and chewy dates, and is so satisfying served with coffee or as a simple dessert. 

Real Food Ingredients

This recipe uses grain-free flours, including both cassava flour and almond flour. It is sweetened with real food sweeteners, including coconut sugar, a ripe banana, and dates. Dates are high in fiber and minerals and are so versatile and delicious. 

Steps 

1. Preheat your oven to 350°F. Spray a loaf pan with non-stick spray.
2. Combine the almond flour, cassava flour, coconut 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. 
3. Place the eggs, vanilla extract, banana, and almond milk in a small high-speed blender and process on high until combined, about 15 seconds.
4. Pour the mixture from the blender into the bowl with the dry ingredients. Add the melted coconut oil or ghee 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 5 days.

FAQs

Can I use coconut flour instead of almond flour?

I would not recommend that substitution, because coconut flour acts a lot different from almond flour and I have not tested that.

How do you keep this bread moist?

The ripe banana does a great job of keeping this Date Nut Bread recipe moist, along with the ghee, eggs, and almond milk.

How long does a date nut bread recipe last?

I like to keep mine tightly sealed in the fridge, and it lasts up to a week.

Can I freeze this bread?

Yes, absolutely! Just let it cool completely after baking and freeze in a tightly-sealed container for up to 3 months. 

Recommended Items:

• Pyrex glass loaf pan 
• Almond flour
• Cassava flour
• Organic coconut sugar

Other Healthy Bread & Muffin Recipes You Might Like:

• Sweet Potato Bread (gluten-free)
• Chocolate Chip Sweet Potato Muffins (Gluten-Free)
• Pumpkin Chocolate Chip Muffins (Vegan & Gluten-Free)
• Gluten-Free Cinnamon Flax Muffins
• Cassava Flour Chocolate Chip Muffins (Grain-Free & Paleo)

Here’s my printable recipe:

Date Nut Bread

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★★★★★ 5 from 4 reviews

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 15 mins
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 10 1x
• Category: Dessert
• Method: Baking
• Cuisine: Grain-Free, Gluten-Free, Paleo

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Description

This delicious Date Nut Bread is made grain-free and paleo using a mix of cassava flour and almond flour. It’s a healthy version of your favorite dessert bread.

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Ingredients

• ½ cup almond flour
• ½ cup cassava flour
• 1/3 cup coconut sugar
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ½ cup pitted and chopped medjool dates (about 5 large dates)
• 2 tablespoons chopped walnuts
• 2 eggs
• ½ teaspoon vanilla extract
• 1 medium-sized ripe banana
• 1/3 cup almond milk
• 2 tablespoons coconut oil or ghee, melted

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Instructions

1. Preheat your oven to 350°F. Line a 1.5-quart glass or aluminum loaf pan with parchment paper and spray lightly with non-stick cooking spray. Set aside the loaf pan while you make the batter.
2. In a large mixing bowl, combine almond flour, cassava flour, coconut 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. Place the eggs, vanilla extract, banana, and almond milk in a small high-speed blender and process on high until combined, about 15 seconds.
4. Pour the mixture from the blender into the bowl with the dry ingredients. Add the melted coconut oil or ghee 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.

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