Ingredients
The Natural Sweetener:
1 cup Medjool dates, pitted and chopped
\frac{1}{2} cup boiling water (to soften the dates)
The Wet Ingredients:
\frac{3}{4} cup plain or vanilla Greek yogurt (for that ultra-moist crumb)
\frac{1}{3} cup coconut oil or unsalted butter, melted
2 large eggs, room temperature
\frac{1}{3} cup maple syrup or honey
1 tsp vanilla extract
The Dry Ingredients:
1 \frac{1}{2} cups all-purpose flour (or whole wheat pastry flour)
1 tsp baking powder
\frac{1}{2} tsp baking soda
1 tsp ground cinnamon
\frac{1}{4} tsp salt
The Nutty Crunch:
\frac{1}{2} cup raw walnuts, chopped
\frac{1}{2} cup raw almonds, chopped
🥣 Directions
Step 1: Plump Up Your Dates
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a slight overhang on the sides to act as a handle later. Place your chopped dates in a small bowl, pour the \frac{1}{2} cup of boiling water over them, and let them sit for 10 minutes to soften up beautifully. Do not drain the water!
Step 2: Combine the Wet Ingredients
In a large bowl, whisk together the Greek yogurt, melted coconut oil (or butter), eggs, maple syrup, vanilla extract, and the softened dates along with their soaking liquid. Whisk until everything is fully combined.
Step 3: Mix the Dry Ingredients
In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Step 4: Fold and Add the Crunch
Gently fold the dry ingredients into the wet mixture using a rubber spatula just until the flour streaks disappear.
Step 5: Bake to Golden Perfection
Pour the thick, fragrant batter into your prepared loaf pan and smooth the top. Sprinkle the remaining chopped almonds and walnuts evenly over the surface, gently pressing them into the batter so they stick.
Bake for 50 to 55 minutes. You’ll know it’s done when the top is a deep, rustic golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 6: Cool and Slice
Let the loaf cool in the pan for 10 to 15 minutes, then use the parchment paper handles to lift it onto a wire rack to cool completely. Slice, spread with a smear of salted butter or a dollop of extra Greek yogurt, and enjoy!