Whole-Wheat Date Bread
- Total Time
- 1 hour 10 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- Butter for greasing pan
- ½cup (95 grams) dark brown sugar
- ⅔cup (160 grams) plain yogurt, buttermilk or sour cream
- 1tablespoon (20 grams) honey
- 1tablespoon (14 grams) vanilla extract
- 3large eggs, at room temperature
- 1cup (125 grams) all-purpose flour
- ¾cup (90 grams) whole-wheat flour
- 1½teaspoons (6 grams) baking powder
- ¼teaspoon (1 gram) baking soda
- ½teaspoon (3 grams) fine sea salt
- ⅔cup (140 grams) extra virgin olive oil
- 1cup (200 grams) sliced pitted dates
- Cream cheese, for serving
- Red seedless grapes, halved, for serving
Nutritional analysis per serving (12 servings)
303 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 5 grams protein; 196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. In a medium bowl, whisk together the sugar, yogurt, honey and vanilla. Whisk in the eggs, one at a time.
- Step 2
In a separate bowl, mix together the flours, baking powder, baking soda and salt. Whisk the dry ingredients into the wet, just until no longer lumpy. Using a rubber spatula, fold the olive oil into the batter in 3 additions. Fold in the dates.
- Step 3
Pour the batter into the prepared pan and bake until it is golden brown and a cake tester inserted in the center comes out clean, 50 to 55 minutes. Let rest for 10 minutes before turning the cake out onto a rack to cool completely.
- Step 4
To serve as sandwiches, cut into ½-inch-thick slices and make sandwiches with a layer of cream cheese studded with grape halves. Freeze any remainder; the bread can be sliced while frozen.
- Variation: Add sliced black olives along with, or instead of, the grapes.
Private Notes
Comments
This was very delicious, however, I personally found it to taste more like a cake. Perhaps, it could use molasses and some spices to give it a richer flavor. I added a 1/2 cup of chopped walnuts for extra crunch. It tasted great with cream cheese and I washed it down with a glass of whole milk!
For all the sugar, this is a surprisingly neutral, versatile bread. It's not overly sweet and can easily be made savory.
I used light brown sugar instead of dark, went with the sour cream option, and baked a few extra minutes because my pan was 8.5 x 4.5. Easy to make and turned out great.
I wanted mine to be on the sweet side so I made it with vanilla yogurt and sprinkled some turbinado sugar on top for a little crunch. Turned out beautifully! The dates kind of soften while they bake and melt in your mouth. Great recipe!
Perfect! I made it GF but subbing Bob’s Red Mill one for one flour, and used some almond flour with oat flour. I added some orange peel with the wet ingredients. So good! I’ll keep this one.
I found this recipe while looking for something to serve with some very special water buffalo cream cheese. I used kefir instead of sour cream/buttermilk/yogurt. It was delicious! Moist with a nice crumb. I will definitely make it again. The flavours are mild (which worked well with this cream cheese) and I like that it can be easily adapted. I will try substituting applesauce for some of the oil next time and see how that goes.
I followed Cynthia’s advice from five years ago and used half a cup of applesauce and 2 1/2 tablespoons of oil. It turned out very moist and was not oily as some people mentioned.