Love nut breads, this is a one recipe you have to try. I recently posted my Cookbook of the Month – January 2022, Food52 Vegan which this recipe is loosely adapted, Date Pecan Bread. I am in love with this recipe. It’s a bread for breakfast, a snack for lunch or afternoon craving for a nibble. Think vegan baking is dry and lacks flavor? Let’s revisit that assumption.
Date Pecan Bread
This nut bread is far from dry because flaxseed meal is used in place of egg. Since animal products are not part of vegan eating, something called flax egg is made to replace the benefits of them in vegan baking. Until the first I tried it, I wasn’t a believer either. For every egg in a baking recipe use 1 T. ground flaxseeds to 3 T. warm water. Let the mixture stand to thicken, stir and proceed with your recipe. Works like a charm leaving vegan baked goods tender and deeply satisfying.
Date Pecan Bread
Warm cinnamon spice up this bread with just enough flavor not to overwhelm. The dates are soaked and drained before adding to the recipe. Toasted pecans add texture in each bite. I used oat milk as my non-dairy choice of milk for creaminess. Using non-dairy milk is a matter of taste being almond milk is not a creamy. Oat milk has a clean taste and doesn’t clash with ingredients.
Date Pecan Bread
Get in the kitchen and bake up a loaf for the week. It’s wonderful to have on hand when your tummy needs something to tide you over until dinner. Plus this bread is kid-friendly. They’ll never it’s vegan. I think you’ll love this recipe as much as I do and also check out the Food52 Vegan cookbook. If you make
Date Pecan Bread
2 cups boiling water
1½ cups pitted Medjool dates, finely chopped
2 cups unbleached all-purpose flour
2/3 cup organic raw cane sugar
1 T. baking soda
¼ t. kosher salt
1 t. ground cinnamon
3 T. warm water
1 T. flaxseed meal
¾ cup unsweetened non-dairy milk (I use oat or almond)
1 t. apple cider vinegar
½ cup vegetable or coconut oil
½ cup toasted chopped pecans
Heat oven to 350 degrees and oil a 9×5-inch loaf pan; set aside.
Place dates in a medium bowl and pour boiling water over the dates. Let dates soak for 10 to 15 minutes.
In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and cinnamon. In a small bowl, mix together warm water and flaxseed meal and let sit until thickened.
In a 2-cup measuring cup, whisk together milk and vinegar until foamy. Add in oil and flaxseed mixture. Pour milk mixture into flour mixture and stir until just combined.
Drain dates well and add with pecans to batter, adding a splash of milk if needed to thin batter if dry.
Pour batter into prepared pan and bake for 45 to 55 minutes or until toothpick inserted in the middle comes out clean.
Cool bread in pan for 30 minutes before inverting on a wire rack to cool. Slice and serve warm or at room temperature.
Make 8 to 10 servings.
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