Multi Grain Date Quick Bread
Discover the wholesome charm of Multi Grain Date Quick Bread, a deliciously moist and hearty loaf that's perfect for breakfast, snack time, or even dessert. This easy quick bread recipe combines the earthy goodness of whole wheat flour, rolled oats, and a touch of all-purpose flour for a tender yet robust texture. Sweetened naturally with chopped dates and honey—or maple syrup for a vegan twist—this bread is packed with nutrients and warm, spiced flavors from cinnamon. The addition of almond milk curdled with apple cider vinegar creates a beautiful, dairy-free buttermilk base, while optional walnuts add a delightful crunch. Ready in under an hour, this one-bowl wonder is perfect for busy mornings or a cozy afternoon treat, and it stores beautifully, making it a versatile addition to your baking repertoire.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Rolled oats
- 0.5 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Chopped pitted dates
- 0.5 cup Chopped walnuts (optional)
- 1 cup Unsweetened almond milk (or regular milk)
- 1 tablespoon Apple cider vinegar
- 0.25 cup Honey (or maple syrup for vegan option)
- 1 large Egg (or flax egg for vegan option)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, combine the whole wheat flour, rolled oats, all-purpose flour, baking powder, baking soda, salt, and cinnamon. Mix well to combine.
In a small bowl, toss the chopped dates with a tablespoon of the dry flour mixture to prevent them from sinking in the batter. Set aside.
In a large mixing bowl, whisk together almond milk and apple cider vinegar. Let sit for 5 minutes to create a buttermilk-like texture.
Add honey, egg, and vanilla extract to the almond milk mixture. Whisk until well combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Do not overmix; stir just until everything is combined.
Gently fold in the chopped dates and walnuts, if using.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 331 mg | 14% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 19.9 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 93 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 299 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
