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:
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
Lana 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.
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.
Judy Casco says
I didn’t have a mini loaf pan so I used my muffin tin. Cut baking time to 15-20 minutes. They came out great. Also swapped out the walnuts for pecans. Will definitely make again.
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
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!
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!
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.
Carolyn 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!
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!!
Kim Beck says
Hi Elana!
I’m allergic to coconut. Is there something else I could use in replace of coconut?
Thank you,
Kim