MAKES 1 LOAF, 12 SLICES
PREP TIME: 15 minutes
ACTIVE TIME: 15 minutes
INACTIVE TIME: 75 minutes
|1 cup chopped pitted dates
¾ cup chopped walnuts
1½ teaspoons baking soda
½ teaspoon salt
⅛ teaspoon xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
¾ cup boiling water
3 tablespoons vegan butter (soy-free if necessary)
Vegan cooking spray (soy-free if necessary)
½ cup unsweetened applesauce
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1½ cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)
1 cup coconut sugar (or brown sugar)
1. Combine the dates, walnuts, baking soda, salt, and xanthan gum (if using) in a medium bowl. Pour in the boiling water and stir in the butter. Let the mixture rest for 20 minutes.
2. Preheat the oven to 350°F. Spray a 9 × 5-inch loaf pan with cooking spray.
3. In a large bowl, stir together the applesauce, vinegar, and vanilla. Gradually stir in the flour and sugar. It will be lumpy, and that’s okay; just incorporate everything as thoroughly as you can. Add the date mixture and stir until combined. Pour into the prepared loaf pan.
4. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes before transferring to a cooling rack. Cool for at least 4 hours before slicing. Leftovers can be stored in an airtight container at room temperature for 3 to 4 days.