Vegan Date Nut Bread
This loaf is the kind of thing that disappears fast — deeply moist, warmly spiced with cinnamon, and packed with chewy Medjool dates and crunchy walnuts in every slice. The trick to skipping eggs entirely is a flax egg made from ground flaxseed and water, which thickens into a gel that binds the batter beautifully without any animal products. Soaking the dates in baking soda and boiling water softens them into something almost caramel-like, which gives the crumb its incredible richness and natural sweetness. Brown sugar and a splash of plant-based milk round everything out, so the flavor is complex and satisfying rather than flat. The batter comes together in one bowl and bakes low and slow until the top is deep golden brown and a toothpick comes out with just a few moist crumbs — exactly what you want in a quick bread. It makes 10 generous slices, so it's a great option for meal prep, a weekend brunch spread, or gifting to someone who deserves a treat. Let it cool fully before slicing and you'll be rewarded with clean, beautiful cuts that show off all those walnut pieces.
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Learn more →Ingredients
10 servings
For the date soak
- 1 cup pitted medjool dates, roughly chopped
- ¾ cup boiling water
- ½ tsp baking soda
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the batter
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ⅓ cup packed brown sugar
- ⅓ cup neutral oil (such as canola or sunflower oil)
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- 1 cup walnuts, roughly chopped
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, so you can lift the loaf out cleanly.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water. Set aside for at least 10 minutes, until the mixture thickens to a gel.
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