Date Nut Sweet Bread (Grain-Free & Healthy)

Name: Date Nut Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10
Cuisine: Grain-Free
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

October 28, 2018 By Carrie Forrest, MPH in Nutrition 41 Comments

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Last Updated on December 29, 2019

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

How to Make a 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.

Grain Free Flour & Real Food Sweeteners

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 to Making Date Nut Bread

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

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

★★★★★ 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

Print Recipe

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.

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

Instructions

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.
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
Place the eggs, vanilla extract, banana, and almond milk in a small high-speed blender and process on high until combined, about 15 seconds.
Pour the mixture from the blender into the bowl with the dry ingredients. Add the melted coconut oil or ghee and stir to combine.
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.
Serve warm or at room temperature. Refrigerate any leftovers and serve within 7 days.

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Comments

Debbie Ward says
February 21, 2017 at 8:54 am
sounds yummy to me!!!
Reply
- Carrie Forrest, MPH in Nutrition says
  February 21, 2017 at 1:37 pm
  It was soooooo yummy, Debbie!!! I want to try a muffin version next time! XO.
  Reply
- Dianne Wall says
  February 26, 2017 at 5:16 pm
  Hi Carrie Love your recipes. Keep them coming. I am passing them onto my daughter in law. She and my son run wall2wall fitness. She does the nutrition side and I have another friend who has a company that makes paleo biscuits locally. Your ship sisters.
  Reply
  - Carrie Forrest, MPH in Nutrition says
    February 27, 2017 at 7:54 am
    Hi Dianne! Thanks for the note! I wish I could try your friend’s paleo biscuits! Maybe I can try them when we come visit your side of the world someday. XOXOXO!
    Reply
Deb E says
February 21, 2017 at 7:24 pm
I’ve never worked with cassava flour and need to try it. I love almond flour and coconut flour but should get out of my comfort zone I guess! This date bread looks awesome and I even have an unopened bag of organic coconut sugar & was wondering when I could use it. I just ate the last of my walnuts so need to restock those. Pinned this one and thanks!
Reply
- Carrie Forrest, MPH in Nutrition says
  February 22, 2017 at 7:57 am
  Thanks, Deb!!! I really adore cassava flour. I find that grain-based flours (or most grains) have been giving me joint pain, so I’m trying to do the grain-free thing for awhile. Anyway, the cassava flour is very high in carbohydrates, but I don’t mind that either. The combination of almond and cassava flour seems to work really well for baking. Take care!
  Reply
Lyn says
February 25, 2017 at 2:41 pm
Could I use date sugar instead of coconut sugar?
Reply
- Carrie Forrest, MPH in Nutrition says
  February 25, 2017 at 4:56 pm
  I think that would work great, Lyn!
  Reply
Bethany @ athletic avocado says
February 26, 2017 at 6:27 am
This looks like the perfect bread for toasting and slathering on AB and jam! I bet it’s super hearty and filling 🙂
Reply
Renee Kohley says
February 27, 2017 at 9:32 am
Oh I bet those dates make that bread so soft! I love that this only has natural sugar to sweeten!
Reply
- Carrie Forrest, MPH in Nutrition says
  February 27, 2017 at 12:27 pm
  Thanks, Renee!!!
  Reply
Mark says
February 27, 2017 at 2:51 pm
I never use cassava flour but recently have seen so many recipes that look awesome using it! Can’t believe how amazing your loaf looks on that birds eye photo! So jealous that you got to eat this.
Reply
- Carrie Forrest, MPH in Nutrition says
  February 27, 2017 at 4:29 pm
  Awww, thanks Mark! You should def try cassava flour, it’s awesome!!!
  Reply
Katja says
February 28, 2017 at 11:51 am
I have a bag of cassava flour that I need to use. This looks amazing. Can’t wait to try it!
Reply
- Carrie Forrest, MPH in Nutrition says
  March 2, 2017 at 7:40 am
  Cassava flour is the best! I would love to see what you created with it, Katja. XOXO.
  Reply
Michele Spring says
February 28, 2017 at 3:50 pm
This bread looks so good! I love the combo of dates and nuts on a charcuterie platter so I can imagine this bread is just divine.
Reply
- Carrie Forrest, MPH in Nutrition says
  March 2, 2017 at 7:40 am
  Ohhhhhhh, I love that idea, Michele! The bread would pair so well with some savory flavors. XOXO.
  Reply
Jessica DeMay says
February 28, 2017 at 5:36 pm
This bread looks delicious! The mixture of flours created the most perfect texture. Yum!
Reply
Cristina Curp says
March 1, 2017 at 10:36 am
That loaf looks soooo moist, and with the walnuts. Drooooling over here. Serious paleo baking skills!
Reply
- Carrie Forrest, MPH in Nutrition says
  March 2, 2017 at 7:39 am
  Awwww, thanks, Cristina! That’s a huge compliment coming from you! You are a way better chef than I am!!! XOXO.
  Reply
Stacey Crawford says
March 1, 2017 at 10:59 am
this date and nut bread looks yummy and moist. I like the flowers in the photos too 🙂
Reply
- Carrie Forrest, MPH in Nutrition says
  March 2, 2017 at 7:39 am
  Thanks, Stacey! You’re the only one to comment on the flowers. I love them too. 🙂 XOXO.
  Reply
Irena Macri says
March 3, 2017 at 11:55 am
Walnuts and dates have got to be one of my favourite fruit and nut combos on the planet. This looks stellar. I can almost feel the ooey-gooey chewy goodness in every bite! Can’t wait to try this recipe.
Reply
- Carrie Forrest, MPH in Nutrition says
  March 3, 2017 at 12:19 pm
  Awwwww, thanks Irena! That’s a real compliment coming from you!!! XOXO.
  Reply
ChihYu says
March 3, 2017 at 1:13 pm
The date paste looks so convenient and awesome ! I need to find one too. It’ll make my life so much easier. Thanks for sharing this wonderful recipe !
Reply
Kelly Bejelly says
March 5, 2017 at 6:15 pm
Carrie – I so love for you coming up with this bread. Those dates are good in almost everything. Awesome job.
Reply
Emily @ Recipes to Nourish says
March 5, 2017 at 10:44 pm
Oh yum!!! Dates are one of my favorite things! I bet they are amazing in this bread. I love how they add the perfect moisture content to baked goods.
★★★★★
Reply
- Carrie Forrest, MPH in Nutrition says
  March 6, 2017 at 7:58 am
  I hadn’t thought about the dates adding moisture, but you’re right, Emily! Have a great week. XO.
  Reply
Georgina Young says
March 6, 2017 at 3:46 am
There is literally nothing better than medjool dates! I need to buy me in some cassava flour so I can make this beauty <3
Reply
- Carrie Forrest, MPH in Nutrition says
  March 6, 2017 at 7:59 am
  Ohhhhhh, you so need to try cassava flour, Georgina! I bet you would come up with some amazing recipes with it. You’re so talented! XOXO.
  Reply
Becky Winkler says
March 6, 2017 at 6:33 am
Yum! I just love dates in baked goods!
Reply
Kari Peters says
March 6, 2017 at 6:47 am
This looks so yummy, and I love the touch of cinnamon in there! I’m thinking toasted and spread with butter alongside a cup of coffee next weekend!
Reply
Vanessa Woozley says
March 6, 2017 at 2:41 pm
The texture of this bread looks so incredible and I love baking with cassava flour too.
★★★★★
Reply
- Carrie Forrest, MPH in Nutrition says
  March 7, 2017 at 10:52 am
  Thanks, Vanessa!!! Isn’t cassava flour the best? It’s pretty much the only flour I use anymore, except for almond flour. XO!
  Reply
Anu says
June 10, 2018 at 4:33 am
Hi Carrie. I am not getting Cassava flour – what can I substitute it with and how much quantity?
Reply
- Carrie Forrest, MPH in Nutrition says
  June 10, 2018 at 11:20 am
  Try the same amount of almond flour! But, I haven’t tested it this way.
  Reply
helen says
August 27, 2018 at 3:34 pm
Can date loaf be made without sugar, am dealing with Candida
Reply
- Carrie Forrest, MPH in Nutrition says
  August 27, 2018 at 4:54 pm
  I would search for a paleo bread without sugar. There are some great ones on the web!
  Reply
Bryan says
December 4, 2018 at 8:52 am
Oh this looks really good! I just need to do a market run and get all the ingredients to give it a try. Thank you!
★★★★★
Reply
Stephanie says
February 11, 2019 at 6:50 pm
This was delicious! I made a few adjustments: I soaked the dates in hot water for 10 minutes and then drained them before adding to the flour. I also did not have cassava, so I substituted with 2/3 part coconut flour and 1/3 part arrow root flour.
My non paleo husband ate half the loaf in the first sitting! SO good!
★★★★★
Reply
- Carrie Forrest, MPH in Nutrition says
  February 12, 2019 at 8:46 am
  Those sound like great adjustments. So glad the bread turned out well, Stephanie! P.S. I could see my husband eating half a loaf too! 🙂
  Reply