Food 52's Date Nut Bread

Hey there! Any chance you're in the mood for some warm bread? Yes that's a rhetorical question.

Today's recipe comes from Food 52's Vegan cookbook by Gena Hamshaw. I found this under a pile of fabric in my bookcase, and probably haven't looked at it since I was vegan many years ago. Upon further inspection, I found a handful of new recipes to test over the next few weeks and honestly haven't put it down since. I've made soups, salads, breads, and a few other things that have quickly made it into my weekly rotation. But this bread. Wow. I've made this one at least 5 times now and haven't shut up about it.

I think the title may throw some people off, but I'm a big date and nut fan. The way I described this was like a banana bread without bananas...so just cinnamon-y, sweet, light and really good chunks from the nuts. No joke I think I've had this every day for 3 weeks.

The best part is that I've also made different variations and they've all been great! I've added bananas and applesauce, chocolate chips... but most often I'll just throw in a handful of trail mix. You can do pretty much anything.

food 52's date nut bread
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1 1/2 cups pitted and chopped dates
2 cups AP flour
2/3 cup sugar
1 TBSP baking soda
1/4 TSP salt
1 TSP cinnamon
3 TBSP warm water
1 TBSP ground flax (I typically just add an egg instead)
3/4 cup unsweetened nondairy milk
1 TSP apple cider vinegar
1/2 cup coconut oil
​1/2 cup chopped walnuts

Start by preheating the oven to 350, and line a loaf pan with parchment paper. In a small bowl, cover the chopped dates in boiling water and set aside to soak. Separately, whisk the flour, sugar, baking soda, salt and cinnamon together. In a small bowl combine the water and flax seed to create the flax egg, or sub for 1 egg. In the same fashion, combine the milk and apple cider vinegar and whisk until frothy. Add all the wet ingredients plus the coconut oil to the flour mixture and stir until just combined.

Drain the dates and fold into the batter. Add in chopped walnuts and any other nuts/dried fruit. Feel free to add more milk if the batter is too dry.

Bake for 30-40 minutes. The outside of the loaf will get quite dark and the inside will be moist.

I keep this wrapped in plastic wrap and in the fridge for up to 5 days. If it lasts that long.

:)