This is a recipe that I have made for years using regular all-purpose flour. I thought that it would hold up well using gluten-free flour so I tried it with Cup4Cup gluten-free flour (created by Lena Kwak, a chef at Thomas Keller’s French Laundry Restaurant in Napa, CA).
I was very pleased with the end result. The bread rose to the same height that it would with regular flour and the consistency was much the same. Most importantly it tasted great. This bread is chock full of yummy dates (which are a good source of dietary fiber) and walnuts. Plus you get a little taste of the rum – it’s just the right amount. Spread some cream cheese on this bread to finish it off.
Don’t need to make it gluten-free? Just use the same amount of regular flour – no other changes are needed. It also freezes well so you can make it ahead of time.
| Gluten-Free Date Nut Bread | | Print |
- 4 tablespoons (1/2 stick) unsalted butter, cut into 6 chunks
- 1 cup pitted dates, coarsely chopped
- ¼ cup brown sugar
- ¼ cup white sugar
- ¾ cup boiling water
- 1 egg, beaten
- 2 cups Cup4Cup gluten-free flour or all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup walnuts, coarsely chopped
- ½ teaspoon vanilla extract
- 1-1/2 tablespoons rum (see Notes)
- Preheat oven to 350°F.
- Grease a 9x5-inch loaf pan.
- Place butter in a large mixing bowl, place dates on top and pour both sugars over. Pour boiling water over ingredients in the bowl. Let sit for 7 minutes. Stir well.
- When mixture is cool, add egg and mix well.
- Combine flour, baking powder and salt together in a separate bowl.
- Add to date mixture, beating for 30 seconds.
- Stir in walnuts, vanilla and rum.
- Pour into prepared pan.
- Bake until a toothpick inserted into the center of the bread comes out clean, about 45 to 50 minutes.
- Cool bread in the pan on a rack for 10 minutes. Remove from pan and place on rack until cooled.
* Freezes well.
* Recipe can be doubled or tripled.
* If you use Cup4Cup gluten-free flour this bread is both gluten-free and wheat-free.
I hadn’t known about Cup4Cup till this post. Thanks for the intro! The bread sounds amazing, and looks much moister than the one I last made.
David – I’m new to gluten-free baking and lucked out finding Cup4Cup – it’s been good in everything I’ve made so I haven’t felt the need to look for anything else or make my own mixture (which I did do years ago to make GF bread). You’d never know these cookies are gluten-free: http://www.rieglpalate.com/gluten-free-chocolate-chip-pecan-oatmeal-cookies/.
Just start to try ‘gluten free’ life style :)Made gluten free mix with your recioe but use brown rice (grinded myself) instead .The loaf date turn out good, and yummy.Although it need much shorter baking time with my air fryer.And I cut the white sugar,only brown sugar, The rum is what make the smell fantastic !.Love it.
Thanks for sharing,God bless you !
Vency – Thank you for you sweet comment. I applaud your efforts in making your on GF flour! And, am so glad you liked the bread. A bit of rum always makes things better. Take a look for lots more GF recipes on Riegl Palate.
When you use brown rice flour do you use a 1:1 ratio. Do you use just brown rice to grind or could I find this at an Asian food store
Mary Beth – Thank you for your question. I’ve never cooked with brown rice flour. I don’t want to give you the wrong information. I can’t speak to the ratio, but brown rice flour is just ground brown rice. You can probably find in your regular grocery store (look for Bob’s Red Mill).
Hello! A question: when you call for a “loaf” pan, do you mean a 9 X 5 or that smaller loaf pan?
Nancy – I use a 9×5 loaf pan. I appreciate you reaching out. I will update the recipe shortly.
What can I substitute for the rum for the kids?
Thank you!
Sylvia
Sylvia – Thank you for your inquiry. If you don’t want to use rum, you can substitute 1-1/2 teaspoons of rum extract or increase vanilla extract to 2 teaspoons (and leave out the rum). I’ve updated the recipe to reflect this in the ‘Notes’ section.
Wonderful flexible recipe. I substituted lemon juice and lemon extract for the rum. Also swapped fresh blueberries for the walnuts.
Zoe – Great changes. I love the idea of using blueberries. Thank you!
Just double checking, do I use 4cups of Gluten free flour in place of 2 cups regular flour?
Joanne – My apologies for the late response. Nope – it’s a 1:1 ratio. You can make it with either 2 cups gluten-free flour or 2 cups all-purpose (full of gluten) flour).
This bread is super. I followed the recipe exactly. Looks exactly like the picture and tastes great. Not gritty like some GF breads. Highly recommend.
!
Pamela – Thank you! I am so glad you like it.
This was absolutely delicious and will make again and again. I was looking for something not too sweet that could replace expensive gluten free snacks I buy for mid morning work break. I did use 3/4 cup of brewed coffee in place of water like some traditional recipes do. Thank you so much. 💕
I’m so pleased that you liked it. I have never heard of coffee and date nut bread – thank you for sharing. It sounds like a great combination.
I have been baking Gluten Free for my Celiac daughter for years. But it is always nice to try new recipes. I very much appreciate the specified direction that the butter is a half stick. I know I can just count out the divisions on the paper wrapper, but my eyesight isn’t so good anymore. Thank you for this! Can’t wait to see how this turns out!
Thank you for your comments – I’m glad you found the recipe to your liking. I hope you enjoyed the finished product.
I didn’t like this at all and I made it exactly as specified. Not enough dates! Very flavorless. My husband didn’t mind it, but he said he certainly has had better tasting date bread.
Lisa – Thank you for your feedback. I’m sorry that it wasn’t to your liking but I appreciate you giving it a try.