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:
John Ford says
Success! I didn’t have coconut flour, and I like a heartier, nuttier bread so I actually added 1 TBSP Flax Meal, and a pinch of baking powder to loft the extra fiber accordingly. Also processed good and long after adding the eggs to aerate a bit more. Still turned out quite fluffy, but the walnuts and flax added some great earthiness.
Inspiring recipe, and top marks for ease of procedure. Well done, Elana!
Elana says
John, I’m so glad to hear this bread was a success!
Amia says
I would soak the dates first. Hard Dates almost burned up my new Blendtec motor and did not chop up dates very well. Anyone else have issues?
Elana says
Amia, thanks for your comment! I would not recommend using old hard dates for this recipe, whether soaked or not :-)
Jo says
Hello! I just made this last night and had it for breakfast today. Taste amazing! I doubled up the recipe as i do not own a mini loaf pan. Just two questions, I baked it for 45mins and passed the toothpick test but when i sliced it this morning, I noticed the middle of it are still wet (where the bread crack). Any idea if i should bake it longer? And why does mine crack on top of the loaf? Thank you for the awesome recipe btw!
Elana says
Jo, thanks for your comment! You may need to get the temperature recalibrated on your oven. Another reason this loaf wouldn’t bake through is when the recommended ingredients and brands aren’t used. I’m glad the taste was amazing and would love to hear back from you when you make it again!
Candy Paulsen says
I also find with almond flour, it is worth it to invest in the mini loaf pans. Amazon has some from Good Cook that are affordable. If you have to go with a full size pan, at least try for a Pullman style as they tend to be narrower. Because of the density of the almond and coconut flours, it is difficult to get the middle cooked through without over-browning the outside. I look forward to trying this recipe!
Elana says
Thanks Candy! I totally agree :-)
Johanne says
Made this bread tonight it is delicious, I did add a banana to the mix from a comment I read,
I like baking with bananas which I add to cookies. Thank you for a great and easy recipe!
Elana says
Johanne, you’re welcome! Thanks for letting me know this was both an easy and great recipe :-)
Zuzana says
Hi Elana!
I tried out this wonderful recepie and right away doubled. It came out perfectly ( same baking time). Delicious jummy treat!
I sliced, toasted and ate with home made marmalade. Oh my!
By the way I tried to freeze it and it worked out good ( sliced the whole bread and then put to the freezer)
Zuzana
P.s. Thank you soooooo much for your wonderful recepies!!! Happy Holidays!
Elana says
Zuzana, so glad to hear this came out perfectly!
Jen says
You need to start listing nutritional info with your recipes. How can we decipher if this is appropriate for us if we don’t know what is in it? ie. # of carbs when we are restricted to less than 30 per day….
Elana says
Jen, for more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a lovely day!
Elana
Robin says
“You need to start listing….” how about “Could you please list the nutritional information”…… Why have we become so demanding?
Thank you Elana for all that you do!
Elana says
Robin, you’re very welcome!
LYNN says
exactly! thx,Robin and thank you Elana- you have changed my boring world of food for the better! never thought I could enjoy some of these foods again with having to give up grains. TY for making your recipes available to us,how kind and generous!!
Elana says
Lynn, thanks for your sweet comment! I love sharing my recipes with you :-)
susane says
I agree Robin! And how hard is it to look up the calories of the ingredients and do the math?!
We are so lucky here in the Paleo world to have generous and creative people like Elena who are willing to share such great recipes with us, absolutely free of charge!
Thank you Elena, for all that you do. I’ve made several of your wonderful recipes and lover them!
Elana says
Susane, you’re so very welcome. Big hugs to you :-)
Jean says
Oh, my YES…please lets use good manners !!
Jessica M. says
Dear Jen,
Elana’s recipes are extremely nutritious. If you need to know specific nutrient contents, you might enjoy making yourself a table of basic paleo baking ingredients to keep on the inside of your kitchen cabinet and crunch the numbers when you have the need to know. Mental exercise is beneficial to our brains.
Jessica
bronte carmichael says
could this be frozen.
Elana says
Bronte, I haven’t tried that so not sure, if you do please let us know how it goes :-)
Terry says
I made this recipe and your nut-free carrot cake one all the time using mini-muffin pans. These make staying paleo bearable for those of us who need a small bit of something sweet. I hope you have a coconut flour and oil cookbook coming out soon. Everyone who tries these small desserts wants the recipes. BTW, I have all of your other cookbooks.
Elana says
Thanks Terry!
Dawn says
Hi Elana, I made these today and I like them real well. I doubled the reciped but minus one egg ( since i only had five). I put them in a regular muffin pan for 25mins and they turned out great!!! I like this recipe, with butter! Thankyou for your hard work and sharing these healthy alternatives in a limited world (but not for long).
Elana says
Dawn, you’re welcome, it’s my pleasure :-)
Lisa says
This bread looks great, I’m looking for bread I can cut into slices for a almond butter and jelly sandwhivh. Does this type of bread cut well? I’ve made paleo breads before that when I try to cut into slices, seems to crumble and fall apart a bit.
Elana says
Hi Lisa, this is a great bread if you use the recommended ingredients as well as the brands that are shown when clicking on the green text in the ingredients portion of the recipe. Enjoy!
Sylvie says
I’ve made this bread many times, and it is delicious but always comes out a bit on the dry side. I just made it this morning, adding 1 over-ripe banana to the mix and it turned out amazing! Moist and sweet. People couldn’t believe it was paleo :)
Elana says
Hi Sylvie, thanks for your comment!