This breakfast vegan date-nut quick bread is sure to put you in the mood for fall. Requiring only 11 ingredients this simple bread is egg-free, can be made gluten-free and gets most of its delicate sweetness from dates. Enjoy it warm with coffee or tea and topped with fresh fruit and vegan cream cheese or butter.
I’m so excited that September has finally hit. Here we are 1 week in and I’ve already got my fall decorations up. Anyone else hit that point yet where it’s like, “Buh-bye summer”? Of course here in Southern California we’re still 85 and sunny. But oh well…We can’t have it all.
Anyway, with most of the country cooling down I figured it was time to welcome fall with a super simple yet totally delicious vegan version of a date-nut bread. I subbed out the egg for a flax egg, white sugar for coconut sugar, and decided to try pecans instead of the usual walnuts (which was actually really tasty).
Naturally Sweetened with Dates
Most of the light sweetness of this vegan date-nut bread comes from the dates themselves. I love the versatility of dates! They are wonderful natural sweeteners to breads, dessert hummus, and crust to name a few. Did I mention you can also just stuff them with some nut butter, dip ’em in chocolate and, BAM, you’ve got yourself a super simple snack that really hits that sweet-tooth craving. Anyway, because of their natural sweetness I didn’t have to add very much coconut sugar. If, however, you would prefer a sweeter bread, feel free to up the amount of coconut sugar to 1/2-3/4 of a cup.
Why coffee in the recipe?
The coffee in this bread is used as a flavor enhancer. Personally, I hate coffee. I know, I know…I’m probably the only person in America who doesn’t drink the stuff. (But I do love the smell.) So trust me when I say that you cannot taste the coffee in this bread. It only brings out the natural flavors already going on here. That being said, please don’t leave it out! I know it sounds weird to add something that you can’t really taste but trust me when I say, that it is necessary. Oh, and don’t have vanilla coffee? That’s totally fine! Try experimenting with another flavor and tell me down in the comments how it goes!
May this vegan date-nut bread be a lovely new favorite in your fall breakfast repetuare! Be sure to dress it up with a smear of vegan cream cheese or vegan butter and enjoy with a fresh cup of coffee or tea. The loaf makes 10 healthy slices so it’s gonna last you a while. Place any extra in a freezer bag and freeze for those extra crisp fall mornings.
Ingredient Health Benefits
Flax- Omega-3 fats; soluble and insoluble fiber
Pecans- Thiamine; Vitamin E; magnesium; protein; fiber; antioxidants; oleic acid; phytochemicals
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Vegan Date-Nut Bread
This vegan date-nut quick bread is sure to put you in the mood for fall. Requiring only 11 ingredients this simple breakfast bread is egg-free and gets most of its delicate sweetness from dates. It is best served warm topped with fresh fruit and vegan cream cheese or butter.
- 2 cups dates, pitted, chopped
- 4 tbsp room-temperature vegan butter
- 1 tsp baking soda
- ¾ tsp salt
- ⅓ cup coconut sugar
- 1 cup hot brewed coffee ((I used vanilla roast))
- 1 flax egg ((1Tbsp flaxseed meal + 3Tbsp water))
- 1 tsp vanilla
- ½ tsp baking powder
- 1¾ cups all-purpose flour ((use gluten-free flour if desired))
- 1 cup pecans or walnuts, chopped ((I used a mix of both))
Prehead oven to 350°F. Lightly grease an 8½ x 4½ loaf pan.
Begin by making the flax egg: whisk flax meal and water together in a small bowl and set aside for about 10 minutes until thick.
Place dates, butter, baking soad, salt and brown sugar in a mixing bowl. Pour in the hot coffee, stirring to combine. Allow to cool for 15 minutes.
Add the flax egg, vanilla, baking powder, and flour, beating gently until smooth. Stir in nuts.
Pour batter into prepared loaf pan, gently tapping the pan on the counter to remove any air bubbles.
Bake for 45 mintues, tenting with foil at 30 minutes to prevent over-browning. The bread is done when a toothpick inserted in the middle comes out clean.
Allow to cool for 10 minutes before turning out onto a wire cooling wrack. Cool completely before cutting.
Serve with vegan cream cheese and fresh fruit.