Description
This is a delicious gluten-free bread recipe that’s easy to make and perfect for any time of day!
Ingredients
Scale
- 1 cup gluten-free baking flour (I used Bob’s 1-to-1 Gluten-Free Baking Flour)
- 1/3 cup brown sugar or coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ cup pitted and chopped Medjool dates (about 5 large dates)
- 2 tablespoons chopped walnuts or sunflower seeds
- 2 eggs, lightly beaten (vegans can substitute with two chia eggs)
- ½ teaspoon vanilla extract
- ½ cup unsweetened applesauce
- 1/3 cup unsweetened almond milk or your favorite plant milk
- 2 tablespoons coconut oil, melted
Instructions
- Preheat your oven to 350°F. Spray a 1 loaf pan with non-stick cooking spray and set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, and ground cinnamon. Use a whisk to stir together.
- Add the chopped dates and walnuts and use a spatula to stir together. Set the bowl aside.
- In a small bowl, combine the eggs, vanilla extract, applesauce, and almond milk. Whisk together until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Add the melted coconut oil and stir to combine.
- Pour the batter into the baking dish and place in the oven for one hour, or until the bread turns golden brown.
- Remove the bread carefully from the dish and place onto a cooling rack.
- Serve warm or at room temperature. Refrigerate any leftovers and serve within 7 days.
Notes
- Make sure to use a gluten-free flour blend for best results.
- This bread can be easily customized by adding your favorite nuts or dried fruits.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg