This healthy date loaf is packed with flavour and perfect for sharing. It’s vegan, free of refined sugar and ready in around 40 minutes.
This date loaf first appeared on the blog a year ago and has steadily become a favourite. Because so many people search for it, I updated the photos, added a few tips and polished the introduction to match how delicious this loaf really is.
Dates are nature’s candy, so I won’t claim this loaf is “sugar free.” It does, however, use wholesome ingredients and makes a lovely treat for breakfast, morning tea or an afternoon pick-me-up. I also like that the ingredients are usually on hand, so it’s an easy recipe to pull together when guests arrive unexpectedly.
This loaf adapts well to substitutions, so if you don’t have one ingredient, there’s likely an easy swap you can use without compromising the result.
Recipe Q&A:
Use any liquid sweetener you prefer or have available. Honey or maple syrup work well.
I’ve made the loaf plain, topped with sliced banana, and topped with sunflower and pepita seeds. All are great — banana will caramelise and add extra sweetness, while seeds give a crunchy texture.
Yes — I’ve made it with plain white flour with good results. If you usually substitute wholemeal for another flour successfully, you can experiment and share your results.
Use a mild-flavoured oil you prefer, such as rice bran oil or a light olive oil.
Absolutely. Fold chopped walnuts into the batter just before pouring it into the tin.
Try a healthy banana bread recipe instead if you prefer — it’s a great alternative.
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- Healthy Banana Chocolate Chip Muffins
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- OR see all Snack Recipes
If you’ve tried this Healthy Date Loaf I’d love to hear how you enjoyed it — leave a comment and a star rating below!
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Healthy Date Loaf
1 loaf
10 minutes
30 minutes
40 minutes
This Healthy Date Loaf is full of flavour and made for sharing. It’s vegan, refined sugar free and on the table in 40 minutes.
Ingredients
- 1 ¾ cup plain wholemeal / wholewheat flour
- 10 medjool dates, chopped finely
- 2 tbsp coconut oil
- 1 cup boiling water
- 2 teaspoon baking powder
- 1 teaspoon bicarb soda
- 1 teaspoon vanilla extract
- 1 tbsp rice malt syrup / brown rice syrup
- 1 teaspoon cinnamon
- ½ teaspoon all spice
- ½ teaspoon nutmeg
Optional Topping Options
- 1 tablespoon sunflower seeds
- 1 tablespoon pepita seeds
- OR 1 very ripe banana, sliced in half
Instructions
- Preheat oven to 180C / 350F.
- Place oil, syrup and dates in a mixing bowl. Pour over boiling water and stir until combined.
- Sift in flour, add baking powder, bicarb soda, vanilla and spices. Mix until combined. If using banana as a topping, press the slices cut-side up into the batter.
- Pour batter into a prepared loaf tin and bake for about 30 minutes, or until a skewer inserted into the centre comes out clean. Start checking around 25 minutes, as oven times vary.
- Allow the loaf to rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Swap rice malt syrup for honey or maple syrup if preferred.
- Swap coconut oil for another mild-flavoured oil such as rice bran oil or a light olive oil.
- Check the loaf from 25 minutes; ovens vary so adjust as needed.
- Nutrition information is an estimate and assumes the loaf is sliced into 10 pieces.
Nutrition Information:
Yield: 1
Serving Size: slice
Amount Per Serving:
Calories: 170
Carbohydrates: 35g
Fiber: 3.9g
Sugar: 17g
Protein: 3.2g