Go Back

Date-Sweetened Blueberry Oat Bread

A healthy and delicious blueberry bread sweetened only with fruit, studded with rolled oats, and completely dairy-free and egg-free!
PRINT PIN
Prep Time:15 minutes
Cook Time:1 hour
Servings: 9 slices

Ingredients

  • 160 grams pitted Medjool dates
  • 120 grams applesauce
  • 160 ml soy milk
  • 60 grams walnut butter
  • 1 tbsp lemon or orange juice
  • 1 tsp vanilla extract
  • 1 tsp lemon or orange zest
  • 80 grams rolled oats
  • 120 grams whole wheat flour
  • 28 grams almond flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • pinch of salt
  • 1 cup blueberries

Instructions

  • Preheat oven to 350°F. Line an 8x4-inch loaf pan with parchment paper.
  • Add dates, applesauce, and soy milk to a blender and blend until well combined and dates are broken down.
    160 grams pitted Medjool dates, 120 grams applesauce, 160 ml soy milk
  • Add walnut butter, lemon/orange juice, and vanilla extract and blend again until well combined.
    60 grams walnut butter, 1 tbsp lemon or orange juice, 1 tsp vanilla extract
  • Add lemon/orange zest and rolled oats to a large mixing bowl. Transfer the blended mixture to the bowl and mix well. Cover and rest for 20 minutes.
    1 tsp lemon or orange zest, 80 grams rolled oats
  • In a separate bowl, whisk together whole wheat flour, almond flour, baking powder, baking soda, and salt.
    120 grams whole wheat flour, 28 grams almond flour, 1½ tsp baking powder, ½ tsp baking soda, pinch of salt
  • Add dry ingredients to wet and fold together until just combined. Add blueberries and fold a few more times to distribute.
    1 cup blueberries
  • Transfer batter to lined loaf pan, packing down well to prevent large air bubbles. Bake for 60-70 minutes, until a skewer inserted in the center of the loaf comes out with a few moist crumbs.
  • Let the bread cool in the pan for 10 minutes, then use the parchment paper to carefully remove the bread from the pan. Place the bread directly on a wire rack to cool.