Classic Date Nut Bread with Rosemary

rosemary bread on a cooling rack with a slice cut off and a linen towel in the background.

Classic Date Nut Bread with Rosemary

A classic quickbread, this moist date nut bread is loaded with naturally sweet Medjool dates, chopped walnuts and fragrant rosemary. This old fashioned recipe is great served with a cup of coffee or tea, with a knob of butter, cream cheese or your favourite preserves. The use of rosemary in this date nut bread is optional, however, it really takes this classic recipe to another level—rosemary, dates and chopped walnuts are a surprisingly lovely combination. This recipe is also vegan friendly.

Course Side Dish, Snack

Cuisine American, Canadian

Keyword date nut loaf, date nute bread, vegan date nut bread

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings servings

Calories 370kcal

Author Heidi Richter

Ingredients

16 fresh medjool dates pitted, stems removed, and roughly chopped
1 ¼ cups hot water
4 tablespoon extra virgin olive oil
2 tablespoon flax meal + 3 tablespoon water
1 teaspoon vanilla extract
2 cups whole wheat flour or spelt flour
⅓ cup coconut sugar or unpacked brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
1 tablespoon Fresh rosemary, chopped or 1 teaspoon dried
1 ¼ cups chopped walnuts

Instructions

Preheat oven to 325°F and lightly grease a 9x5” loaf pan. Set aside.
In a heatproof bowl, add the chopped dates and carefully pour in the hot water. Then add the vanilla extract and olive oil and gently stir to combine, then allow the mixture to sit for 10 minutes. Meanwhile, in small bowl, combine the flax meal and 3 tablespoon water and let sit for 5 minutes to thicken.
Combine the flour, coconut sugar, baking powder, baking soda, salt, and chopped rosemary in a medium bowl. Carefully, add the hot date and water mixture and flax mixture to the flour mixture and stir until combined. Add in the chopped walnuts and stir until combined.
Spoon the batter into a prepared loaf pan and smooth the top. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the centre comes out clean. Carefully remove from the oven allow to cool completely on a wire rack before slicing and serving.

Notes

Serving Suggestions: I love to make this date nut bread during the winter or for the holiday or Christmas season; the scent of rosemary and sweet dates in so lovely during the cooler months. This recipe can be served alongside a cup of tea or coffee, as a side with soup, with butter, cream cheese, a slice of cheese or your favourite preserves.

Storage: this recipe is beast enjoyed the day it's baked, however, leftovers can be stored in an airtight container for 2-3 days.

Freezer: to freeze this recipe, I suggest wrapping it tightly in tinfoil and then placing it in a freezer safe bag. It should keep this way for 1-2 months. To defrost the recipe, remove it from the freezer and place it in the fridge to thaw overnight or for up to 24 hours. Make sure it is fully thawed before slicing.

Nutrition