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The Whole Foods Kosher kitchen

Date Nut Bread Recipe

Posted on 27th of January, 2010 by Lévana

Date Loaf on Cutting Board with condiments Horizontal

This date nut bread sounds too good-for-you to be good, doesn’t it? That is, until you taste it: Plump and moist and chock-full of goodies. I make my date nut bread with spelt flour too, so it’s a win-win. As you may know, I am hard at work on my next cookbook, and all sweeteners are “under investigation” in each of the book’s recipes. So, whenever possible (which turns out to be quite often, I am pleased to report!) I use natural sweeteners: In this date nut bread recipe as in quite a few others, agave syrup is gentle on your system, low GI and with its totally unobtrusive (zero!) flavor, you can tinker with it endlessly. if you love dried figs, as I do, you can substitute them for, or use them in combination with, the dates.


1 cup diced dates, packed (dried figs OK too)

1 cup dark or golden raisins

2 1/2 cups flour, all purpose, whole wheat pastry or spelt (as always, spelt is my favorite)

3/4 cup chopped walnuts or pecans

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon cinnamon

1/2 teaspoon salt


2/3 cup vegetable oil

1/2 cup agave syrup

1 teaspoon vanilla extract

2 eggs

1 cup hot strong tea, decaf ok


Preheat the oven to 350 degrees
Mix the first set of ingredients together in a bowl. Mix the second set of ingredients in another bowl. Combine both mixtures, making sure not to overmix. Pour into a greased 9×13 pan, or 6-cup loaf pan, and bake 1 hour, or until a knife inserted in the center comes out clean.

Muffins: Pour the batter into greased muffin molds (about 12 medium) and bake about 30 minutes.

Filed under: Agave Syrup Recipes, Bread Recipes, Date Nut Bread Recipes, Dates Recipes, Dessert Recipes, Figs Recipes, Kosher Recipes, Low Gluten Recipes, Low-Carb Recipes, Recipes, Spelt Baking, Spelt Bread Baking

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