Sugar Free Moist Date Loaf

Easy Sugar Free Moist Date Loaf made with no refined sugar, sweetened with dates. Moist, healthy, and perfect for snacking, breakfast, or lunchboxes!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings serves

Calories 238kcal

Preheat Oven & Prep Tin: Preheat your oven to 356ºF (180ºC) fan-forced. Grease a 10-inch x 6-inch (25cm x 15cm) loaf tin with butter and line it with parchment paper. For non-stick tins, line the base with parchment and lightly grease and flour the sides for smooth cake release. Set aside.
Prepare Dates: In a large mixing bowl, add chopped dates and cover them with the boiling water. Let them stand for 10 minutes to soften. Do not drain the soaking liquid as it will be incorporated into the batter.
Combine Dry Ingredients: In a separate medium-size mixing bowl, add the flour, baking powder, baking soda and the salt. Whisk to combine and set aside.
Mix Wet Ingredients: Whisk the oil and the egg directly into the softened dates with the soaking liquid.
Incorporate Dry Ingredients: Add the flour mixture and mix with a spatula or wooden spoon until incorporated and no pockets or streaks of flour remain, ensuring not to over-mix.
Transfer Batter: Pour the batter into a prepared loaf tin, smoothing out the top.
Bake: Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Allow the loaf to cool in the tin for 15 minutes. Then, transfer it to a wire rack to cool completely. Enjoy!

Store: In an airtight container at room temperature for up to 3-4 days or refrigerated for 4-5 days.

Freeze: Wrap the whole loaf or individual slices in plastic wrap and then in aluminum foil. Label with the date and freeze for up to 3 months.

Thaw: Thaw overnight in the refrigerator or for a few hours at room temperature before serving.