paleo date walnut bread recipe

Paleo Date Walnut Bread

Nutrition-packed walnuts and naturally-sweet dates make this Paleo bread the perfect Paleo treat.

This is not your typical Date Walnut Bread, this is Paleo Date Walnut Bread. This bread is purely fruit sweetened, and has no honey, maple syrup, agave or other processed sweeteners. Because of this, the bread is not as sweet, or dessert-like as other breads of mine such as Cranberry Walnut Bread.

During the last year, I’ve worked on lowering the amount of sweeteners in my recipes, and this bread is a prime example of that.

This gluten-free, grain-free bread is heavier and more bread-like than my dessert breads which are light, fluffy, and cake-like. It’s perfect for breakfast with a schmear of coconut oil.

Paleo Date Walnut Bread
Serves: 1 mini-loaf
Ingredients
Instructions
  1. In a food processor , pulse together almond flour and coconut flour
  2. Pulse in salt and baking soda
  3. Pulse in dates until mixture is the texture of coarse sand
  4. Pulse in eggs and apple cider vinegar
  5. Very briefly pulse in walnuts
  6. Transfer batter to a mini loaf pan
  7. Bake at 350° for 28-32 minutes
  8. Cool bread in pan for 2 hours before removing
  9. Serve

Here are my other favorite bread recipes that fall into the Paleo category:

Comments

  1. says

    I was going to make the pecan date bread from your Gluten Free Almond Flour Cookbook last weekend, but hesitated because of all of the agave. This is a great solution–I can’t wait to try it! :)

  2. says

    DEAR ELANA: I HAVE ENJOYED YOUR PASTRY AND CAKE RECIPES. HOWEVER, I HAVE TO CUT DOWN ON HIG H CHOLESTEROL FOODS INCLUDING EGGS. CAN I SUBSTITUTE EGG BEATERS FOR REAL EGGS IN YOUR RECIPES? MY FAVORITE RECIPE OF YOURS IS THE FABULOUS CARROT CAKE WHICH I HAVE MADE AT LEAST SIX TIMES. PLEASE LET ME KNOW IF I CAN SUB EGG BEATERS FOR REAL EGGS.

    THANKS. MARIETTA

    • Michele says

      Blanched almond flour is lighter than almond meal (which is what you would have if you left on the skin). I imagine the difference being similar to what pastry flour would do to a dessert as compared to what whole wheat flour would do. Or maybe white rice vs. brown.

      • K says

        I use almond meal (skins on the almonds) and always am happy with the results. I haven’t tried the blanched flour so perhaps I’d like her recipes even more, but so far I am more than satisfied with the results using the almond meal in every recipe I have tried.

    • says

      She talks about this in her almond flour cookbook, I’ll paraphrase: Almond flour is made with blanched almonds whereas almond meal is made with whole almonds, with the skin in tact. Blanched almond flour has a smooth texture and a uniformly fine consistency. Almond meal or almond flour that isn’t blanched don’t produce the desired results in her recipes.

      • Deirdre says

        I know Elana isn’t a big fan of the texture of Bob’s Red Mill Almond Meal, but I have to say I’ve had no problems with it I’ve used it almost exclusively for all her recipes.

        • Sandy says

          Bob’s Red Mill is called Almond Meal/Flour, and it does NOT have the skins in it, and so it is blanched. I use it all the time and everything comes out just fine. I have ordered Honeyville with the skins on and blanched (without) the skin. No difference in BRM blanched (meal/flour) and Honeyville blanched .

    • Kelly says

      Elana does mention it in her cookbooks, but I have to say, I have always used Trader Joe’s Almond Meal and everything has turned out beautifully- I would say if it’s what you have in the house, go for it :)

      • Jabbara says

        I also use Trader Joe’s almond meal with the skins on. It makes a denser more earthy product but I’m ok with that, the price is great.

  3. says

    As always, look delicious. I love the fact it’s not an overly sweet loaf and am thrilled I have all the ingredients on hand – cant wait to try this.

  4. Beatrice says

    I made this today ,and it was delicious ! I served it with wipped coconutcream and sliced fruit.
    Thank you so much for the recipes ,they are really nice.

    • says

      You absolutely should! I’ve been doing primal/paleo for about a year and a half and turned my food blog into primal/paleo recipes. It is so fun! I just made some primal cheez-it like crackers based on Elana’s Cheddar Cheese Crackers from her cookbook! Yum!

  5. Regina says

    Just made a double batch and it turned out wonderful! I used organic dried cranberries instead of dates since that is what I had on hand. I was curious about the numbers so I calculated them out based on a double batch. They are approximate not exact I’m sure but here’s an idea:

    Makes 12 slices

    Calories: 239
    Fat: 19.5 g
    Sat. Fat: 3 g
    Carb.: 11 g
    Diet. Fiber: 4 g
    Sugar: 3 g
    Protein: 8 g

    Thank you Elana for delicious, healthy recipes!

  6. Camille says

    Yum!! I just bought some walnuts and I now know what do with them!!
    I was wondering if you could share your opinion on soaking nuts in a future post? I didn’t do it that often until very recently since I found out that phytic acid can cause malabsorption, and when I do they tend to spoil quickly afterwards. Is this something you do and would recommend? Thanks for the great recipes, you’ve been the perfect introduction to GF paleo cooking for the last 3 months!

    • Carolyn says

      Do you dry your soaked nuts in a dehydrater? I do and have never had problems. We do live in a very dry climate,though, and for long-time storage I freeze them.

  7. says

    Thanks for posting this terrific recipe. The coconut oil shmear definitely made the Paleo Date Walnut Bread even more rich and wholesome! Delicious!

  8. Karen says

    I just baked this up in four tiny loaf pans (2 x 4 x 1.5 inches) and baked them for 18 minutes. It worked beautifully. I also added about 1/2 tsp ground ginger. This is just sweet enough for my family. Thanks, Elena!

  9. Leslie Olson says

    2nd batch of these this week – subbing raisins in for the dates cause that’s what I have, but they are deeeeeeelicious! So excited that this recipe let us break away from the honey/agave/maple syrup sweetened batters. Thanks – love your blog. We are 4 months grain free. 38 pounds lost between the two of us and happy tummies.

  10. Emily says

    I made these this evening as muffins instead of bread (I don’t own bread pans). They were extremely delicious! I made them exactly as the recipe stated, only I added a teaspoon of cinnamon to the batter. I baked them as muffins for about ten minutes at 350 F (I have a small oven, so the batter only needed ten minutes) and they are perfect! Thanks for another great recipe, Elana! Your website has helped me tremendously with being able to make healthy recipes while living overseas!

  11. Ann says

    I haven’t done paleo breads before, but this is just what I was hungry for. I made it in a small square casserole–about 6 x 6″, baked 28 min. though less might have been fine. This morning I had a bit toasted with butter–a treat!

  12. Diana says

    I can’t do the dates (doing a zero-carb thing) – any ideas on what to use in place of dates? Sour cream, perhaps, or butter? Thanks for any ideas, readers!

    • Ali says

      The dates provide sweetness and also help hold the bread together. I’d suggest keeping the dates and just eat only a small bit at a time if you are concerned and want to make this. I don’t know if applesauce is lower in carbs, but that could be an option. I would not sub dairy for dates in this recipe.

      Another poster, Regina, left this message:

      Just made a double batch and it turned out wonderful! I used organic dried cranberries instead of dates since that is what I had on hand. I was curious about the numbers so I calculated them out based on a double batch. They are approximate not exact I’m sure but here’s an idea:
      Makes 12 slices
      Calories: 239
      Fat: 19.5 g
      Sat. Fat: 3 g
      Carb.: 11 g
      Diet. Fiber: 4 g
      Sugar: 3 g
      Protein: 8 g

  13. Marcia says

    This recipe looked so yummy I had to try it right away!

    However, I had only the small metal loaf pan I purchased for Basic Bread 2.0 from this website. I decided to double the recipe, and bake for 32 minutes. I tested with a toothpick, and needed to increase the baking time, so I tried 5 more minutes. It was absolutely delicious and a big hit at home. However, still needed a bit more oven time. I’m baking it again today as I write, and am trying 38 continuous minutes in my oven to see how that turns out.

    Thanks again for another wonderful recipe!

  14. Aubrey says

    I just made this and it such a good, hearty bread I can eat for a high protein breakfast!! I did add 1/4 ts of powdered stevia because I like my breads on the sweeter side. It is deicious and I plan on doubling this again soon! I also subbed hazelnuts for walnuts because thats what I had on hand. Thanks for great healthy and delicious recipe!!!!

  15. says

    great recipe! i used economical almond meal from trader joe’s and doubled the recipe to fit in a normal sized loaf pan and had good results. probably a little denser and crumblier than blanched almond flour but still delicious. even my husband and daughter loved it!

  16. says

    Its in the oven…looking good. Only 10 minutes left to go. I added a dash of Saigon cinnamon. I had to post cos I’m so excited. My first almond flour bread. Yum!

  17. Lori M says

    This loaf is a hit! My husband and I love and so do those special colleagues at work whom I shared it with. Delicious!

  18. says

    Hej Elana
    I’ve tried some of your bread recipes and they were excellent, thank you for that. I did have a question about the paleo date walnut bread. It calls for half a cup of almond flour and it seems like rather a little. Any chance it could be one cup?

    thanks
    Gisela

  19. says

    I have this ready to put in the oven, but I’m concerned about the thinness of this batter. I doubled the recipe and it’s very thin, is this the way it’s supposed to be? I wondered if it was supposed to be one cup of flour instead of 1/2? I haven’t noticed any others questioning it, so I’m hoping for the best. I was afraid I had done something wrong, but I’ve checked my ingredients.

  20. Julia says

    This turned out delicious!I made this in a muffin pan using the middle 6 wells as I have no mini loaf pan.thx for the recipe :)

  21. karin says

    Hello, thank you for your wonderful recipes. My son is allergic to eggs, as well as many other things. What would you recommend as an egg replacer in this recipe? He is also allergic to the egg replacement powder.
    Thanks,

  22. Kim Beck says

    Hi Elana!

    I’m allergic to coconut. Is there something else I could use in replace of coconut?

    Thank you,

    Kim

  23. Eve says

    I love your recipes and am always wanting to save them for later! Are you able to add a “pin it” link to your recipes?? Thanks!!

  24. says

    This has become pretty much a breakfast staple for me, as i’ve gone grain free.
    I usually triple the recipe, cut & freeze pieces so I have it ready to toast in the mornings. This recipe does require a lot of eggs especially when increasing the quantity x 3, so today I experimented with the egg substitutes – chia seeds & ground flaxseed. I used 2 tbls of chia seeds soaked in 6 tbls of water for 5 minutes to equate 2 eggs.
    Then 1/4 cup ground flax (used 1 1/4 cups of ground almonds instead) and several tbls of water, to make up another egg substitute. At the end I just added a little more water to thin it a bit. And am very pleased to say it worked perfectly! I am also very pleased to have increased both the fibre & nutritional content of this recipe!

  25. Tracy Bouley says

    Hello Elana, I love your recipes they are all so good. Recently I have found that almond flour causes a lot of inflammation in my body and wondered if you have tried coconut cream in place of the almond flour? I have not tried it yet and thought that I would ask to see if you have already tried that combo.

  26. Andrea says

    I just made these using cashew meal (flour) because that is what I had on hand. I doubled the recipe and made 12 muffins. These came out great! MY 2 year old just had half of one for his afternoon snack. They are perfect for me as someone with Type 1 diabetes who eats Paleo at only 13 grams of carb per muffin (using myfitnesspal to calculate carb count). I love fruit sweetened treats! Thanks Elana!

  27. Nadia says

    This is my favorite Paleo bread so far. I’m wondering how long I need to put it in the oven for if I double the recipe. Thanks!

  28. Kathy says

    Is there a substitute for apple cider vinegar? I have loads of red wine vinegar, white vinegar and balsamic…will these work?

    Thank you…Kathy

  29. Ann Power says

    This is not a comment, but a question that isn’t covered in you FAQ’s
    page. What size is a mini loaf pan?
    Thanks!

    • Ali says

      She used to use a 7.5 x 3.5 magic line loaf pan and had a link to an amazon page. Not sure if that is what she still uses, but I don’t know why she’d change. If you look in her older recipes, there might still be a link somewhere…. The pans are about the size of the mini foil pans you can find in the baking aisle at the grocery store. I hope this helps :)

    • JH says

      I just compared the recommended pans in the Paleo Bread recipe and the Paleo Date Walnut Bread recipe. They are not the same. The Paleo Bread calls for the Parish Magic Line pan, which is 7.5″ x 3.5″. The Paleo Date Walnut Bread recipe pan is Baker’s Secret Mini (or Petite) Loaf Pan, which is 5 3/4″ x 3″ x 2 1/8″. I used a larger pan than called for. The results were really short – vertically. Tasted good, but I’ll try a smaller pan next time.

  30. says

    This bread has three of my most favorite ingredients: ACV, dates and walnuts. I’ve only made paleo banana bread so far, and it was good but I’m getting sick of bananas as I use them everywhere. I will give this a try for sure.

  31. Laura says

    I made this for my mum who is severely allergic to wheat flour and she absolutely LOVES it. I do too, although I didn’t get much of a look in! The texture is amazing and tastes so good. I used about 6 medjool dates though as we love them, so thought it could do with some more and it came out really well
    Thank you for the awesome recipe! I will 100% be making this again

    • Andrea says

      I followed the recipe exactly and it turned out perfectly. It makes a mini loaf. Perfect amount for slicing up and serving with fruit and cheeses as an appetizer- you won’t have leftovers! Mini-loaves are awesome for baking a variety of fresh batches more often rather than having one big loaf for the whole week.

  32. says

    Hi, Elana! I am from Boulder originally and now live in Denver. I also have MS and I am navigating the AIP diet and lifestyle modifications. I would like to thank you for all the work you do to support the community. Simply amazing! I love all of your bread recipes, however, I recently discovered that I have an extreme egg allergy. Do you have a AIP-compliant recommendation for egg replacements, especially for cooking at altitudes?

  33. Jackie says

    Hi Elana,
    I have Hashimoto disease and Fybromyalgia. I would like to know which diet is best to follow: Paleo diet or Gluten Free diet?

  34. Andrea says

    Perfect texture, great taste, BF loved it! Had it with goat cheese for dinner with salad, then with apple butter for breakfast.

  35. says

    I just made your date bread and it is incredibly delicious, husband loved it, thank you for creating such a great treat. Anyone who wants to remove gluten or grains from their diet can learn so much from you. Quite a while back I made your pumpkin bread too and it was the same experience; a wonderful tasty treat. You are inspirational to other home cooks. Thank you!!!

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer. Please see our FAQ’s for more information.