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Delicious homemade Apple Date Bread with fresh apples and sticky dates.

Apple Date Bread

A cozy vegan quick bread made with apples and dates, perfect for a simple treat any time of day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all purpose flour or half whole wheat for a heartier loaf
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1.5 teaspoons cinnamon add a pinch of nutmeg if desired
Wet Ingredients
  • 1/3 cup neutral oil or melted coconut oil
  • 1/2 cup unsweetened applesauce helps replace eggs and keeps it moist
  • 1/2 cup plant milk such as almond, oat, or soy
  • 1/3 to 1/2 cup brown sugar or coconut sugar depending on the sweetness of your dates
  • 1 teaspoon vanilla extract
Fruits and Optional Add-ins
  • 1 to 2 medium apples, finely chopped or grated about 1 and 1/2 cups
  • 1 cup chopped pitted dates soft Medjool are recommended
  • 1/2 cup chopped nuts (optional) such as walnuts or pecans

Method
 

Preparation
  1. Heat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper for easy removal.
  2. In a medium bowl, mix the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
  3. In a larger bowl, whisk together the wet ingredients: oil, applesauce, plant milk, sugar, and vanilla.
  4. Fold the dry mix into the wet mix until no dry flour remains. Avoid over-stirring.
  5. Fold in the chopped apples and dates (and any nuts if using).
  6. Pour the batter into the prepared loaf pan and tap the pan on the counter to remove air bubbles.
Baking
  1. Bake for 50 to 60 minutes, checking at 50 minutes. A toothpick should come out mostly clean, with a few moist crumbs.
  2. Cool in the pan for 10 minutes before lifting out to cool completely on a wire rack before slicing.

Notes

Tips for perfecting your bread: Chop apples small to avoid wet pockets, do not pack flour when measuring, watch for sticky dates by tossing them with flour, and let the loaf cool completely before slicing. Store slices tightly wrapped at room temperature for 2 days, move to the fridge for up to 5 days, or freeze slices for later use.