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Date Blueberry Bread Recipe

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4 from 8 reviews

This Date Blueberry Bread is a moist and flavorful loaf that combines the natural sweetness of Medjool dates with fresh blueberries, enhanced by warm cinnamon and vanilla. Perfect for breakfast or a healthy snack, this bread uses almond milk and olive oil for a dairy-free, tender crumb, baked to golden perfection in a simple 9-inch loaf pan.

Ingredients

Wet Ingredients

  • 1 cup Medjool Dates, pitted (5.5 oz / 155g)
  • 1 cup Almond Milk, warmed
  • 1/3 cup Mild-Flavor Olive Oil
  • 1 teaspoon Vanilla Extract

Dry Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Baking Soda
  • 3/4 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Coconut Sugar

Add-ins

  • 1 cup Blueberries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 9-inch loaf pan with parchment paper and lightly oil the paper to prevent sticking. Set aside for later.
  2. Soak and Blend Dates: Place the pitted dates into a blender jug. Pour warm almond milk over the dates along with olive oil and vanilla extract. Let the mixture sit for 5 minutes to soften the dates.
  3. Blend Date Mixture: Blend the soaked dates, almond milk, oil, and vanilla on medium-high speed until a smooth, lightly thickened date liquid forms. Set aside this paste.
  4. Mix Dry Ingredients: In a large glass mixing bowl, whisk together the all-purpose flour, cinnamon, baking soda, baking powder, salt, and coconut sugar to evenly combine all dry components.
  5. Combine Wet and Dry: Pour the date paste into the bowl containing the dry ingredients. Use a rubber spatula to stir the mixture until you form a smooth batter.
  6. Fold in Blueberries: Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed without breaking them up.
  7. Pour Batter into Pan: Transfer the prepared batter into the lined loaf pan, smoothing the top with the spatula.
  8. Bake the Bread: Bake on the center rack in the preheated oven for 35-45 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the bread is ready.
  9. Cool Before Slicing: Allow the bread to cool in the pan for 10 minutes, then transfer it to a cooling rack. Let it come to room temperature over a few hours before slicing for best texture and flavor.

Notes

  • Using Medjool dates helps to naturally sweeten the bread while keeping it moist.
  • Warming the almond milk softens the dates, making blending easier and the final batter smoother.
  • Mild-flavor olive oil is recommended to avoid overpowering the delicate flavors of the bread.
  • Be gentle when folding in blueberries to prevent them from bursting and coloring the batter too much.
  • Allowing the bread to cool fully ensures cleaner slicing and better flavor development.

Find it online: https://bitezly.com/date-blueberry-bread-recipe/