Moist, fluffy, and sweet, this bread is equally good for breakfast, dessert, and tea time. —Gena Hamshaw
8 to 10
1 1/2 cups
pitted medjool dates, chopped into small pieces (heaping)
organic cane sugar
apple cider vinegar
almond or soy milk
melted coconut oil
flax meal mixed with 3 tablespoons warm water and allowed to thicken for a few minutes
In This Recipe
Preheat oven to 350° F. Pour the boiling water over the dates and allow them to sit for at least ten minutes.
As the dates soak, whisk together the flour, baking soda, cinnamon, salt, and sugar.
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.
Pour into a 9 x 5-inch baking pan and bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.