Oral Allergy Syndrome Friendly Classic Date Nut Bread
Total time1 hr 55 min
Prep time20 min
Cook time1 hr 5 min
5.0(11)
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Learn more →Ingredients
12 servings
- 1 ½ cups pitted medjool dates, roughly chopped
- 1 tsp baking soda
- ¾ cup boiling water
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ¾ cup packed light brown sugar
- 4 tbsp unsalted butter, melted and cooled
- 1 large egg
- 1 tsp vanilla extract
- 1 cup walnuts, roughly chopped
Chef's tipUse the same amount, keeping the same form - whole, chopped, or toasted.
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, leaving handles for easy removal.
- 2
Place the chopped dates and baking soda in a large mixing bowl. Pour the boiling water over them and stir briefly to combine. Let the mixture stand for 15 minutes, until the dates have softened and the liquid has cooled to near room temperature.
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