Date and Nuts Loaf Bread (No-Eggs, No-Butter)

A healthy loaf bread cake filled with the goodness of dates and nuts. Can be your breakfast or snack.

This Date and Nut Loaf Bread is filled with the goodness and natural sweetness of medjool dates and the crunch of walnuts. And not at all overwhelming sweet.

And today, I’m bringing you a healthy, low sugar, egg free, butter free Date and Nuts Loaf Bread which can double as a tea cake as well as a breakfast cake.

This Date and Nuts Loaf Bread is incredibly moist and, made with olive oil, dates, and nuts, and Greek yogurt. it’s a healthier alternative to regular quick bread. You can use this recipe to make mini loaves or one large loaf.

Talking about Dates, have you checked out this delicious Sticky Date Pudding with Rum Caramel Sauce or Olive Oil Date and Walnut Cake

What you think of those two recipes?

Coming back to the Date and Nut Loaf Bread, t’s a healthier alternative to regular quick bread.  If you end up making this, will you share a pic on Instagram? Here is my handle – instagram.com/myyellowapron

A healthy loaf bread cake filled with the goodness of dates and nuts. Can be your breakfast or snack.

INGREDIENTS

  • 1 lb/2 cups/350 grams dates chopped fine and pits removed
  • 1 table spoons baking soda
  • 2 cups/470gm boiling water
  • ½ cup/112 gm light olive oil or vegetable oil
  • 1 and 1/2 cups /400 gm sugar (brown or white)
  • 1/2 cup/125 gm yogurt
  • 3 cups/300 gm all purpose flour or maida
  • 2 tea spoon vanilla extract
  • 1 cup/150 gm nuts chopped (I used walnuts)

METHOD

  • Pre heat oven to 350 degree F
  • Place chopped dates in a large bowl and sprinkle with baking soda.
  • Pour boiling water over the dates and let sit until cool.
  • In the bowl of an electric mixer, cream oil and sugar and then add the yogurt.
  • Mix until creamy.
  • Sift the flour and then slowly add to the wet mixture until all is incorporated.
  • Add vanilla, dates (with water) and chopped nuts and stir until blended.
  • Pour into greased and floured cake pans and bake at 350 degrees for 35-45 minutes or until a toothpick inserted into the center comes out clean.

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Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

4 thoughts

  1. Thank you for this no fail recipe. I baked it twice this week and we enjoyed that for breakfast and snacks.

    Like

  2. Looks amazing! Want to try it this week.

    You mentioned Greek yogurt up front but just yogurt in the ingredients list. Which one did you use?

    Like

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