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:
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,
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 :)
Patti White 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.
Patti White says
Nevermind….lol I made it and I’m amazed at how firm it is…I was sure I had made a mistake.
Gisela Beckius 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
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!
Lori Mollett 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!
lisa 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!
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!!!!
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!
Joan Cortez says
This is delicious. It is not a big batch but it is very good.