- 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
- Preheat your oven to 350°F. Spray a 1.5-quart loaf pan with non-stick cooking spray and set aside.
- 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
- In a small bowl, combine the eggs, vanilla extract, applesauce, and almond milk. Whisk together until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Add the melted coconut oil 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.
- 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Holiday
- Diet: Gluten Free
Keywords: gluten free date cake, gluten free walnut loaf, gluten free date and walnut loaf