Gluten-Free Date Nut Bread

Grab a cup of tea and celebrate the holidays with our plant-based, Gluten-Free Date Nut Bread! Although this is a seasonal favorite, the Medjool dates, chopped walnuts and spicy cinnamon will have you preparing this recipe year-round.


  • 2 cups boiling water
  • 2 cups gluten-free flour
  • 1 1/2 cups Medjool dates, pitted and chopped into small pieces
  • 3/4 cup dairy-free milk (e.g. Homemade Nut Milk)
  • 2/3 cup sucanat
  • 1/2 cup applesauce
  • 1/2 cup walnuts, chopped
  • 4 tablespoons aquafaba
  • 1 tablespoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon apple cider vinegar
  • PREP TIME 15
  • COOK TIME 45
  • Serves 8-10


  1. Preheat oven to 350°F.
  2. Pour boiling water over the dates and soak for at least ten minutes.
  3. Combine flour, sucanat, baking soda and cinnamon in a large mixing bowl and stir.
  4. In a second mixing bowl, add vinegar and dairy-free milk then whisk vigorously.
  5. When frothy, add applesauce and aquafaba and stir.
  6. Drain dates and fold them into the bowl along with the walnuts. Add extra dairy-free milk if the batter appears dry.
  7. Pour nut bread mixture into a 9×5 inch baking pan.
  8. Bake until an inserted toothpick comes out clean, about 35 to 40 minutes.


Note: Aquafaba is the liquid that most people discard from canned beans (aqua = water, faba = bean). If using canned chickpeas, drain and collect the bean liquid and proceed with the recipe. One can yields ~3/4 cup (or 9 tablespoons) aquafaba.