I love anything made out of dates, like my Date Bark, Healthy Date Bars, or Date Caramel. They are the best way to sweeten and add flavor to food. I usually make raw baking recipes from dates or simply make stuffed dates as a quick snack. But today I revisited an old-time Australian favorite loaf recipe, made healthier with no eggs or dairy.
What Is A Date Loaf?
A date loaf, also called date bread, is a sweet loaf made with chopped, soaked dates. It’s a sweet breakfast bread with a hint of cinnamon and a moist, fluffy crumb that is perfect for any time of the year.
Ingredients and Substitutions
First, let’s see the simple ingredients you need to make a great loaf with dates.
Dates – You can use any variety of dates for this date loaf recipe. However, I recommend skipping the expensive Medjool dates. They are better for raw recipes like my date caramel. Instead, buy Deglet dates. They are cheaper and work as well in baked goods. Boiling Water– Freshly boiled, to soak and soften the dates and extract their flavor. You will use boiled water in the recipe, so it matters to measure it carefully. Avocado Oil – Or melted plant-based butter but avocado oil makes the loaf fluffier and packed with healthy fats. Baking Soda and Baking Powder – This makes the bread soft and fluffy. Almond Milk or any non-dairy milk you have on hand, like soy milk, oat milk, or cashew milk. Vanilla Essence or vanilla extract. All-Purpose Flour – This is basically plain flour. Brown Sugar, coconut sugar, or date sugar to enhance the date flavor of the bread. The last two options darken the loaf crumb a bit, but the flavors are amazing. Cinnamon – This enhances the date flavors.
How To Make Date Loaf
It’s very easy to make a date loaf, you just need a little of time to soak your dates before starting.
Storage Instructions
Store the loaf in the fridge, whole, and slice just before serving to keep it moist. You can place the loaf in an airtight container or wrap it in foil or a towel to keep the crumb soft and fluffy. Keep up to 4 days in the fridge or freeze it for up to 1 month in freezer bags. Thaw at room temperature the day before.
Allergy Swaps
Below are some ingredients substitutions if you need:
Dates – This recipe works with any dried fruits like prunes, apricots, or raisins. Gluten-Free – I didn’t try the recipe with all-purpose gluten-free flour yet. The crumb might end up gummy and dense since the recipe has no eggs. Nut-Free – Swap the almond milk for any nut-free milk you love like oat milk, coconut milk, or rice milk. Sugar-Free – Use a crystal brown sugar-free sweetener like a natural Monk fruit blend. Refined Sugar-Free – Try coconut sugar, demerara sugar, or date sugar.
More Australian Recipes
If you like Aussie recipes, you’ll love these other options:
