Vegan Date Nut Bread

By • April 16, 2014 • 16 Comments

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Author Notes: Moist, fluffy, and sweet, this bread is equally good for breakfast, dessert, and tea time. Gena Hamshaw

Serves 8 to 10

  • 1 1/2 cup pitted medjool dates, chopped into small pieces (heaping)
  • 2 cups boiling water
  • 2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 2/3 cups organic cane sugar
  • 1 teaspoon apple cider vinegar
  • 3/4 cups almond or soy milk
  • 1/2 cup melted coconut oil
  • 1 tablespoon flax meal mixed with 3 tablespoons warm water and allowed to thicken for a few minutes
  • 1/2 cup chopped walnuts
  1. Preheat oven to 350° F. Pour the boiling water over the dates and allow them to sit for at least ten minutes.
  2. As the dates soak, whisk together the flour, baking soda, cinnamon, salt, and sugar.
  3. Whisk together the vinegar and non-dairy milk vigorously, till it's frothy. Add the coconut oil and flax meal-water combination. Incorporate the wet ingredients into the dry ones until just mixed. Drain and fold in the dates, along with the walnuts. Add a splash of almond milk if the mixture is too dry.
  4. Pour into a 9 x 5-inch baking pan and bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.
Jump to Comments (16)

Comments (16) Questions (1)


about 1 month ago AlissaK

For those wondering about the cooking time, I would recommend 50-55 min. That's also the time I usually see for loaves of this size. I did 55 min for mine--may have been a tad over, actually. When I took it out the bottom of the center was just a bit gooey, and then firmed up due to the carry-over cooking after I took it out of the oven.

I also substituted most of the flour for wheat flour and it worked out well, though wheat flour tends to make a drier loaf so I added a few extra splashes of water (almond/soy milk would work too) to keep it moist.


4 months ago sheila

I followed the stated cooking time and it was undercooked and runny in the center. It needs longer to bake than indicated in the recipe. Otherwise its a delicious treat for breakfast and not overly sweet.


4 months ago BR95510

I've used a tablespoon each time I've made it and haven't noticed the taste. The last batch I made in 3 small bread pans so I could use as gifts and everyone loved it!

Question: there is nothing here about greasing the pans. I swipe a little coconut oil on mine. Would they come out without anything in the pan?? Thanks!


4 months ago jenjamshap

Is 1 TABLESPOON of baking soda correct? I've now made this twice and while I like it, it does taste metallic. I've added chopped dates and it is great.


5 months ago Chris

Absolutely outstanding! Won't last 24 hours I'm sure! Yes, took a little longer to cook than stated.


5 months ago FRAN



5 months ago judifree

Can you make this with figs rather than dates? Or dried apricots?


3 months ago Michelle

Hey Judifree - just made this using a combination of the two (pantry clean out) and it turned out fantastic!


3 months ago Michelle

*half dates half figs (to clarify)


5 months ago CurioCook

Do you think this would work as a muffin? If so - recommendations on any timing changes for a muffin version?


5 months ago FRAN



5 months ago BR95510

Wonderful flavor! Took a LOT longer to cook than what is listed but I may have added too much oil if there is any difference between a "solid" half cup measured or a "liquid" half cup. Either way, additional baking time seemed to take care of it. Will definitely make this again!


5 months ago vrinda

This looks like a great substitute for the Irish soda bread although I'm wondering if one could replace whole wheat flour for the white stuff


5 months ago Nancy

This looks yummy, do you think raisins or cranberries would work well as a substitute for dates?


5 months ago Lindaw820

Could I substitute gluten free flour for regular flour?


5 months ago catheez

dates are the best choice for this- to add the sweetness