Date Mini Bread
Sweet and moist date mini bread with wholesome whole wheat flavor, perfect for breakfast or tea time, appealing to those who love natural sweetness and hearty textures.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Combine chopped pitted dates, vegetable oil, baking soda, and boiling water in a bowl.
- Let the mixture stand for 30 minutes.
- Add brown sugar, whole wheat flour, and beaten egg to the date mixture.
- Stir until just moistened.
- Pour the batter into three greased mini loaf pans measuring approximately 5 5/8 x 3 1/4 x 1 7/8 inches.
- Bake in the preheated oven for 40 to 45 minutes until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using medjool dates, which are sweeter and softer. To add a hint of spice, incorporate a teaspoon of cinnamon or nutmeg into the dry ingredients. If you prefer a less dense loaf, you can substitute half of the whole wheat flour with all-purpose flour. This recipe can also be made vegan by replacing the egg with a flax egg or applesauce.
Serving Suggestions
These date mini breads are delightful served warm with a pat of butter or cream cheese. They pair beautifully with a cup of tea or coffee for breakfast or a cozy afternoon snack. For a more indulgent treat, serve with a spread of honey or alongside slices of cheese. They also complement well with fruit salads or yogurt, perfect for a balanced meal.
Storage & Reheating
Store leftover mini breads in an airtight container at room temperature for up to three days. For longer storage, wrap them tightly in plastic wrap and place them in the freezer for up to three months. To reheat, simply thaw at room temperature and warm in the oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Date Mini Bread contains roughly 558 calories, with 10g protein, 111g carbohydrates, and 10g fat. It is an excellent source of protein (20% of the Daily Value) and iron (20% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1096mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of dried fruit instead of dates?
Yes, you can substitute chopped dried apricots, figs, or raisins for the dates in this recipe. However, keep in mind that different fruits may alter the sweetness and texture of the bread slightly.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, cover with foil halfway through baking to ensure even cooking.
Can this recipe be doubled for larger batches?
Absolutely! Simply double all the ingredients and bake in larger loaf pans or increase the number of mini loaf pans used. Keep an eye on the baking time, as larger loaves may require additional time to bake through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).