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 my Paleo Chocolate Zucchini 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. Paleo Date Walnut Bread is perfect with a side of eggs for a paleo breakfast. With super food ingredients including almond flour and walnuts, this naturally sweetened paleo bread is the perfect paleo treat.
Paleo Date Walnut Bread
Ingredients
- ½ cup blanched almond flour (not almond meal)
- 2 tablespoons coconut flour
- ⅛ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 3 large dates (remove pits)
- 3 large eggs
- 1 tablespoon apple cider vinegar
- ½ cup walnuts, chopped
Instructions
- In a food processor, pulse together almond flour and coconut flour
- Pulse in salt and baking soda
- Pulse in dates until mixture is the texture of coarse sand
- Pulse in eggs and apple cider vinegar
- Very briefly pulse in walnuts
- Transfer batter to a mini loaf pan
- Bake at 350°F for 28-32 minutes
- Cool bread in pan for 2 hours before removing
- Serve
To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
Here are some of my other easy Paleo bread recipes:
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.
Jenn says
How do you think this would work as muffins?
Michele says
I change up Elana’s recipes frequently and the real difference seems to just be cook time.
Leanna says
I would try 20-25min
Shirley @ gfe & All Gluten-Free Desserts says
I love using dates as a sweetener. This recipe looks terrific, Elana! Love the coconut oil schmear, too. ;-)
Happy weekend! xo,
Shirley
Carolyn says
I notice that this uses a different size pan that most of the breads.
Michele says
You could try doubling the recipe if you wanted to use a larger loaf pan.
Leanna says
You could do it as muffins or maybe just double it as Michele suggested.
Carolyn says
My mini-pan came from Amazon, and I made this bread today. It has a smooth texture and is mildly sweet. Following the directions made it come out perfect.
Kathryn 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.
Beth @ Tasty Yummies says
This looks soo delicious. I love how simple the recipe is. Can’t wait to try it.
Cassie says
Why does it have to be blanched almonds?
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.
Leanna 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.
Holly @ EatGreatBEGreat says
This bread sounds great! Look forward to giving it a try!
MARIETTA G. DUKE 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
Lisa says
I would give it a try, Marietta. Elana doesn’t answer subsitution questions but many times people use egg subsitutes in recipes. I bet it would be fine…
Maureen says
I wouldn’t worry about the cholesterol in eggs. Most of the time, your body is producing excess cholesterol because of inflammation. You get very little from the foods you eat. Not sure about eggbeaters…I’ve not researched this product, but anything that’s been “messed with” makes me nervous about ingesting it.
Eggs are really very healthful, just make sure you get them from a good source, such as a local farmer.
Maureen says
Found this info: http://blog.fooducate.com/2010/08/19/egg-beaters-and-cholesterol-confusion/
Trinka says
just use real egg whites as the “substitute” if needed
Anne says
I use egg whites – use the whites from 2 eggs as a substitute for each whole egg. Or buy egg whites in a carton.
Abby 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! :)
Elaine Worner says
Fantastic recipe and very tasty…a second batch will be made today… so nice to eat something that is free from sugar and flour.