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 almond flour in this recipe?

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

Gluten-Free Date Nut Bread

Name: Gluten-Free Date Nut Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12
Cuisine: Holiday
Ingredients: 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; ½ teaspoon ground cinnamon; ½ 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); ½ teaspoon vanilla extract; ½ cup unsweetened applesauce; 1/3 cup unsweetened almond milk or your favorite plant milk; 2 tablespoons coconut oil, melted

Gluten-Free Date Nut Bread

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5 from 7 reviews

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 1x

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

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Instructions

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.

Equipment

Bob’s gluten-free baking flour

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Notes

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.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Oven
Cuisine: Holiday
Diet: Gluten Free

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

Find it online: https://www.cleaneatingkitchen.com/date-nut-bread/