1-Bowl Tahini Date Nut Bread that’s perfect for breakfast, dessert, or anything in between. Refined sugar-free, gluten-free, and oil-free with a tahini twist!
Well hello!
It dawned on me this morning that this time next week we’ll be at my parents rockin’ around the Christmas tree.
I’m listening to Christmas music a little obsessively at this point (“It’s Beginning to Look Like Christmas” is currently on as I type this post…) so I can feel like I got the most out of the season.
Keeping the oven in a constant rotation of sweets and treats makes the holiday feel deliciously imminent.
Homemade breads are so fun to give and receive for the holidays.
Tell me, is there anything more endearing than unwrapping that lumpy bundle from a friend to behold a slightly smushed but oh so thoughtful loaf of bread?
I think my heart just grew two sizes too big.
My favorite lately is this easy Date-Nut Bread that’s moist, hearty, and packed with dates, walnuts, and a tahini twist!
Forget the fruitcake and make this 1-Bowl Tahini Date Nut Bread for the holiday season!
1-Bowl Tahini Date Nut Bread
This 1-Bowl Tahini Date Nut Bread was inspired by one of those “Food Holidays”.
You know, National Oatmeal Day, National Maple Syrup Day, National Chocolate Covered Anything Day…you get the idea.
For the most part, I smirk at the idea of an entire day dedicated to food but then secretly try to fit a little into my day to celebrate.
Shhh.
On this occasion, though, I saw it was National Date-Nut Bread and I had no idea what Date-Nut Bread was.
Just like it sounds, Date-Nut Bread is a sweet dense bread packed with chopped date and walnuts.
If you’re scratching your head at the idea of Date-Nut Bread, too, you’ve got to try it!
Why Tahini Date-Nut Bread?
Why Tahini Date-Nut Bread, you ask?
Well, aside from the fact that I find ways to sneak sesame seed butter into everything, all of the Date-Nut Bread recipes I looked at all called for quite a bit of coconut oil.
I wanted my Date-Nut Bread to be oil-free, so I asked myself…what would taste good with sweet dates and chopped walnuts?
The answer is always tahini.
I didn’t have to think very long and hard at all.
Tahini.
The answer to so many of my foodie questions.
Enjoy this 1-Bowl Tahini Date Nut Bread as a hearty breakfast, snack, or dessert.
The breakdown: Super chunky, perfectly spiced, and slightly sweet with bursts of caramelized dates and crunchy toasted walnuts.
I haven’t quite mastered the art of waiting for my bread to cool, so I end up spooning steaming chunks out in eager anticipation.
For a little extra decadence, try drizzling some nut butter on your slice and enjoy forkfuls of bliss.
It also pairs perfectly with a warm beverage on a chilly day– try hot cocoa, an almond milk latte, coffee, or tea!
If you make this 1-Bowl Tahini Date Nut Bread, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest to pin more recipes like this one to make later.
Want more oil-free, gluten-free, and refined sugar-free baking?
Check out my Kabocha Squash Cranberry Muffins, Pumpkin Cacao Cranberry Muffins, Acorn Squash Apple Cinnamon Raisin Muffins, Banana Chia Chocolate Chip Muffins, too, or Double Chocolate Double Green Zucchini Muffins for more healthy snacking!
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XO Lauren
1-Bowl Tahini Date Nut Bread
- Total Time: 1 hour
- Yield: 8-12 slices
- Diet: Vegan
Description
1-Bowl Tahini Date Nut Bread that’s perfect for breakfast, dessert, or anything in between. Refined sugar-free, gluten-free, and oil-free with a tahini twist!
Ingredients
- 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
- 1 1/2 cups chopped pitted dates + more for topping
- 1/2 cup runny tahini
- 1/3 cup unrefined coconut sugar
- 3/4 cup unsweetened almond milk
- 2 cups gluten-free oat flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 cup chopped walnuts + more for topping
Instructions
- Preheat the oven to 350° F and line a 9×5 bread pan with parchment paper (or lightly grease with coconut oil).
- In a large bowl, whisk together your flax egg by combining flaxseed and filtered water and allowing to gel for 5 minutes. Next, add the tahini, coconut sugar, and unsweetened almond milk and mix to combine. Sift in the oat flour, baking soda, and cinnamon.
- Fold in the dates and walnuts and mix to combine. Add a splash of almond milk if the mixture is too dry.
- Pour the batter into the bread pan and sprinkle with more chopped dates and walnuts.
- Bake the bread for 35 to 40 minutes, or until the top is golden brown and the sides start to pull from the pan edges.
- Allow the bread to cool completely before slicing. Once the bread is cool, slice it and serve either warm or chilled.
- Store leftover Tahini Date Nut Bread in an airtight container in the refrigerator for up to one week and freeze for longterm storage.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert, Snack, Breakfast
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!
Sounds so delicious! Have you ever substituted almond flour for oat flour? I have a bunch of almond flour I need to use up….
Hi Kara! I haven’t tried that yet. If you do sub almond flour here, I would only sub for 50% of the flour because it tends to weigh down the batter a lot and it might be a bit too moist. I’d love to hear how it turns out for you! Let me know! XOXO
I did what you said and it turned out fabulous! I am going to make this again and again! Thrilled how delicious it is. Thank you so much for the quick advice and recipe.!
I’m SO glad to hear that!!! I had some of my leftover bread today, too! Beyond excited that you love it and will make it again. Have a wonderful week!
Hi Kara! I haven’t tried this yet but. it’s worth a shot. Let me know how it goes if you try!
XOXO Lauren
This was AMAZING!!! I’m not vegan and didn’t have flax seed so I used an egg, otherwise followed recipe exactly. After baking 40 min, cooling for an hour, was still a little under-done in center and am wondering if it’s because I used an egg. Its ok though, I’ll just pop individual pieces in toaster oven. Used nice plump mejdool dates and took the time to take pits out & chop. I think it made a big difference in taste, sometimes packaged pitted dates aren’t nearly as good. The combo of the delicious gooey dates (top ones got caramelized a bit) and crunchy walnuts was out of this world good!! This is going to be my go-to gift bread when I want to really impress someone!!
★★★★★
Hi Mary!!!
I’m so glad that you enjoyed this bread– it’s one of my all time favorites! I agree, it makes the perfect gift! 😀
XOXO Lauren
I can’t wait to make this! Could you substitute the tahini for a nut butter?
★★★★★
Hi! I used almond butter in my recipe and added some flax seeds and raw pumpkin seeds and it turned out AMAZING. 🙂
Hi Sydney! That sounds AMAZING! Love the additions! And thanks so much for sharing that the almond butter works as a substitution! I’ll have to try that for myself!
Great recipie. Thank you so much for sharing. This looks delicious ❤️ Hugs Nina
Thanks so much, Nina! I’m so glad you enjoyed it! XOXO
Is it possible to sub oat flower with teff flower/spelt flower?
Hi Sari! I haven’t tested this but I think it would work well with spelt! XOXO
Hi there. What would you suggest to sub for the walnuts? I have an allergy to walnuts but i.
Can’t think of what would go with lucious dates. Thanks
Hi Daisy! I’d try substituting the walnuts with any other nut really– I think almonds or pecans would be delicious too!
oh my…you couldn’t trust me with this loaf…I’d most likely eat the entire thing once I made it. I ‘might’ lol be persuaded though…especially adding some dark chocolate chunks in there too…drool.
Thanks for making me fat lol….it’s worth it though I’m thinking!
Thanks for sharing your talent
★★★★★
Haha, thanks for the comment, Sherri! Dark chocolate in here sounds *to die* for! Hope you enjoy! Leave me a comment when you’ve tried it and let me know what you think!
XOXO Lauren
The best bread!!! Love love love ! You have the best recipes ever! ♥️
Hi Katarina! Thanks so much for your comment 🙂 This bread is a favorite of mine for sure! XOXO
Would chickpea flour work as a substitute for the oat flour?
I haven’t tried this but I have a feeling it would work! Let me know if you try it!
This bread was incredible! The sweetness from the dates, crunch from the walnuts and texture of the dough was perfection. I usually end up changing something when remaking a recipe, but wouldn’t change a thing about this.
★★★★★
Hi Shayna! Thanks so much for leaving me a comment. I’m glad you love this recipe 100%– it’s def a favorite of mine!
XOXO Lauren
Can I replace the tahini by peanut butter?
What can I replace the walnuts with?
om! Everything I absolutely love in one perfect package! I would/will devour this when I have the courage (I might eat the whole thing in one sitting…)to make it.
Great photos – thanks for sharing
★★★★★
This recipe is absolutely amazing! I’ve made it 4 times now and I have to say, that it has definitely become a family favorite!
I tried it once with mom and we added some banana chunks…that didn’t really work out too well.
However, the batch I made this morning (followed the recipe) and added one very generous tbs of almond butter to it (added it during the liquids phase) and it turned out great! Im not really sure what it did…maybe nothing (haha) but it tastes great!
But the original recipe is really amazing and in my opinion, doesn’t need any adjusting (unless of course for allergy reasons etc.).
★★★★★
Hi Jenni! Thanks so much for sharing and I’m SO glad that the recipe is a favorite of yours! The extra Tablespoon of almond butter sounds amazing…I’m going to have to try that next time. I need to bake some this week!
XOXO Lauren
This is my dream cake…thank you….I’m almost scared to make it as I might just eat the whole thing in one go…💗😛
Hi Sherri! It’s SO good! Hope you enjoy!!!
XOXO Lauren
Hello, my loaf turned green. Any idea why that might have happened? I used all fresh ingredients. Tasted fine. Maybe the tahini oxidized with the baking soda? I still enjoyed it with a cup of coffee.
Hi Nicole!
Wow, I’ve never heard of this happening before with THIS loaf, but I know this is a natural with sunflower seed butter so perhaps it does with tahini, too. Did you make any subs? Regardless, it should be delicious anyway!
XOXO Lauren
Lauren
Hi! Thanks so much for the recipe, it looks delicious! Do you have any recommendations re: substituting the flour? I have whole wheat flour handy and am not sure how easily I’ll be able to find oat flour at my grocery, as I’ve struggled to find oat bran as well before. Would I need to adjust at all if I use whole wheat flour? Thanks!!!!
Hi Megan! You’re going to love this recipe! I think the whole wheat flour should be a great sub. Almond flour would also be a good! Let me know how it goes and what you think!
XOXO Lauren
Amazing recipe! I used 1 cup oat flour, and 1 cup whole wheat flour, a couple of mashed bananas , and reduced the amount of sugar and dates slightly. So so tasty, melt in the mouth!
★★★★★
Hi Swasti,
I’m so glad that you enjoyed this recipe! Love that you altered it to be a lower sugar option!
XOXO Lauren
What did you reduce the sugar to?
Hi
I can’t eat oats.
What can I replace the oat flour with? Would 2 cups almond flour work instead?
Thanks!
Hi Rachna,
You can replace the oat flour with almond flour. The bread might be a little more moist. Let me know how it turns out!
XOXO,
Lauren
Such a fantastic recipe! If you’re as obsessed with tahini and dates as I am, I am positive you will also love this recipe. It’s a halva-meets-ma’amoul kind of marriage and I am allll for it. Seriously, I could have eaten the batter by itself and still would have been happy! Thanks so much for this- I will definitely be making it many times to come!
★★★★★
Yeah there is NOTHING wrong with this recipe! I made this tonight and my boyfriend’s words after his first bite were “whoa”. This bread is delicious! I did 1/4 cup sugar instead of the 1/3 it calls for, but otherwise stuck exactly to the recipe. The oat flour works so well here, it gives it a great texture and I LOVE the tahini! The only thing I’d say is a few bites I had gave off a faint taste of the baking soda, but it’s possible my baking soda just needs replacing or I didn’t mix the batter well enough. 🙂 Thank you so much for this, I’ll be making it again!
★★★★
Can I use honey or maple syrup in place of the coconut sugar?
Hi Kelli,
I haven’t tested wet sweeteners in this recipe so I can’t say for sure. It’s worth a shot! Let me know how it turns out.
XOXO Lauren
This look so good! What a great way to have a healthy sweet bread!
Thanks, Suzanne! I hope you’ll try it!
XOXO Lauren
Thanks for sharing! Does it keep long?
Hi Vanessa,
It keeps for about 1 week in the refrigerator and can be frozen for long term storage!
XOXO Lauren
I made this tonight and while the flavour is good, the loaf is so crumbly I can’t even pick it up or slice it. I followed the recipe exactly and the only thing I can think of is that maybe I’m supposed to use flax meal rather than whole seeds? But I clearly have written flaxseeds so I don’t know…anyone else had this problem?
Hi Ourdia,
I’m so sorry that the recipe was crumbly for you. Yes, the recipe requires ground flaxseed rather that whole flaxseeds. This helps the loaf gel together. Let me know if you try it again!
XOXO Lauren
Beautiful tasting but crumbly cake. I just made this cake and it is very nice! Not overly sweet. I find it REALLY hard to follow a recipe exactly and so based on the comments i made these changes and it turned out very nice, but still crumbly. I swapped 1 cup of oat flowr for regular (i am not GF and i was hoping it would bind better). I added 1 “veganegg” brand egg in hopes it would not be crumbly – no luck there. I also used 1 tsp baking soda and 1 tsp powder. No baking soda bitterness! Threw in some Lily’s chocolate chips! will make again!
★★★★
Hi Liz,
Thanks so much for the comment! Yes, the texture can be a bit crumbly because of the texture. I’m so glad you still enjoyed. Let me know when you make it again!
XOXO Lauren
Soooo good!!!!!
This will be one of those on repeat, we love dates and it’s the perfect sweet. I also love that it doesn’t take over an hour in the oven. Maybe more crumbly than others but not overly so will see next time I make. I do make my own oat flour and don’t like it so fine.
Thank you for this fabulous recipe I have now added to my faves 🙌🏼
★★★★★
Thanks so much for the comment and rating, Denise! I’m so glad that you love this bread. I love that you make your own oat flour!
XOXO Lauren
I made this to bring to a friend’s house for lunch as they said they didn’t eat refined sugar or eggs. It was perfect after baking an additional 15 min to get the center dry when tested with a wooden skewer. It held together after chilling overnight wrapped up in parchment paper in the fridge. Perfect amount of sweetness from the dates (used medjool inside cake, and and deglet noor for top) and coconut sugar and nuttiness from the tahini and walnuts. Used unsweetened oatmilk instead of almond milk. Now I want to bake another loaf for myself. Thank you, it’s a keeper!
★★★★★
Hi Lauren,
Can you use all purpose flour and an egg? If so, is the flour an equal substitution?
Thanks!
Hi Kim,
Yes, an even 1:1 sub for both of these should work although I haven’t tested it myself. Let me know how it turns out!
XOXO Lauren