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Sliced vegan date-nut bread on a wood cutting board with a plated slice topped with vegan cream cheese

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.
Prep Time 30 mins
Cook Time 45 mins
Resting Time 10 mins
Total Time 1 hr 25 mins
Course Breakfast
Cuisine Vegan
Servings 10 slices


  • 2 cups dates, pitted, chopped
  • 4 tbsp room-temperature vegan butter
  • 1 tsp baking soda
  • ¾ tsp salt
  • 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
  • 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.
Keyword bread, breakfast, dairy-free, dates, gluten-free, pecans, quick bread, walnuts