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High Fibre Date and Nut Bread recipe

High Fibre Date and Nut Bread recipe

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  • Recipes
  • Dish type
  • Cake
  • Loaf cake
  • Fruit loaf

A wonderful fruit loaf, which is packed full of flavour and all the good stuff. It's made with honey, oats, wholemeal flour, dates and walnuts.

33 people made this

IngredientsMakes: 1 loaf

  • 250ml water
  • 1 1/2 tablespoons vegetable oil
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 60g porridge oats
  • 100g wholemeal flour
  • 200g bread flour
  • 1 1/2 teaspoons dried active baking yeast
  • 75g dates, pitted and chopped
  • 50g chopped almonds

MethodPrep:10min ›Cook:3min ›Ready in:13min

  1. Place ingredients into the pan of the bread machine in the order recommended by the manufacturer. Select Fruit Bread setting and press Start. The dates and nuts can be added at the very beginning for better distribution or added after the beep.

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Reviews & ratingsAverage global rating:(28)

Reviews in English (24)

Very nice. Soft and squidgy, and very good for you. Even my very fussy 3 year old ate this......a miracle!!-12 Aug 2014

by Tara Kreider

I do not have a bread machine but it still turned out perfectly. It's a very moist, tasty bread. All it requires to omit the machine is putting the dry ingredients together, including the dates (I used dried and pitted rather than fresh), and then adding the water/oil/honey/yeast mixture (after the yeast has been activated) to it. I kneaded it for about 10 minutes and then let it rise twice for about an hour each time in our microwave with a cup of boiling water beside it to help it rise. Baked it at 350 for ~35 minutes or so. Great bread! I'll make another batch soon!-29 May 2009

by Dreaming

I make this bread at least once a week, it's a good source of fibre so you can pretend it's healthy if you leave out the nuts. It's highly sweet, so watch out if you haven't got a sweet tooth. The recipe is easily adapted to incorporate other dried fruit such as pears or figs. If you want to be able to find any chunks of date in the bread I'd recommend ignoring the beeps and adding the fruit only about two minutes before the end of the kneeding, otherwise the blade tends to just smooth them into the bread.-06 Dec 2003

High Fibre Date and Nut Bread recipe - Recipes

  • 275g/10oz Odlums Cream Plain Flour
  • 1 level teaspoon Bread Soda (sieved)
  • 125g/4oz Caster Sugar
  • 125g/4oz Butter (room temperature)
  • 125g carton Natural Yogurt
  • Rind of 1 Orange
  • 2 tablespoons Orange Juice
  • 2 Eggs
  • 50g/2oz Dates (chopped)
  • 100g packet Chopped Walnuts
  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 900g/2lb loaf tin.
  2. Beat the butter and sugar together until smooth and creamy.
  3. Add the yogurt, orange rind, juice and eggs. Continue beating until well mixed.
  4. Next, add the flour and sieved bread soda and beat on low speed.
  5. Finally, add the dates and walnuts and gently stir until well mixed.
  6. Transfer to the prepared tin and bake for about 45 minutes until well risen and knife inserted comes out clean!
  7. Remove from oven and allow to stand for 10 minutes, then transfer to wire tray to cool.

Recipe Notes:

For easier slicing, wrap bread (when cold) tightly in foil or plastic food wrap and store over night.
Dates may be replaced with chopped apricots!

Cook's Note:

I have a small (3.5-quart) slow cooker. If your slow cooker is larger, the loaf will not be as high. You can also place the dough in a greased loaf pan if you have a large oval slow cooker.

If you like a brown and crispier crust, preheat your broiler and place the loaf on the top rack immediately after baking. Broil until it starts to brown. Make sure to stand by and remove the bread right away when it has the desired color it will burn quickly.

Instead of sesame seeds, you can use seeds sunflower seeds, pumpkin seeds, flax seeds, or rolled oats as well, or a combination.

Recipe Summary

  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • 1 cup unsweetened applesauce
  • 2 egg whites
  • ½ cup skim milk
  • ½ cup brown sugar
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • ½ cup fresh raspberries
  • ¼ cup fresh blueberries
  • ¼ cup fresh blackberries

Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper or foil liners, or grease if not using liners.

Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. Mix until blended. Fold in raspberries, blueberries, and blackberries. Divide batter evenly into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.

Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.

Easy Banting bread with new flour substitute

Try out our new keto and low-carb diet friendly recipe for Nut and Seed bread! It’s packed full of healthy fats, good fiber and hunger busting protein. Use this recipe for a healthier option when making a sandwich or toast with eggs and avo.

Enjoy the bread slices as a healthy, low-carb diet friendly alternative to regular bread

Purchase our natural ground Almond flour and Sunflower Seed Flour .

Follow along with our recipe video!

Keep bread in your low-carb diet with our Nut and Seed bread recipe! Each slice has plenty of energy, protein and fiber without sacrificing taste or texture. Our favorite combination is plain old butter and cheese, but you can use any combination of ingredients you like with our nut-free, dairy-free bread recipe. You can also add a handful of whole sunflower and pumpkin seeds for a crunchy whole seed bread.

Secret Ingredient: Sunflower Seed Flour

Sunflower Seed flour gives you a high protein, high fibre alternative to regular flour. Get more energy for less in your baking with our lightly air-roasted, non-GMO Sunflower Seed flour. We are proudly Halaal and Kosher certified.

High Fiber Breakfast Muffins

When it comes to breakfast I’ll pretty much eat anything. Put a bowl of soup or a bowl of keto oatmeal in front of me and I’ll eat it happily! That was until I created these muffins! Now, my go to breakfast isn’t even bacon egg cups anymore. I’d much rather grab a couple high fiber muffins, which taste heavenly, especially when warmed with some butter. Not only are these high in fiber, but they supersede all breakfasts for me due to their high fat content! Fiber is proven to decrease hunger so why not eat as much as you can!


Join 150,000 others to get a FREE keto food list and new recipes every week!

Apple oatmeal bread

For the crumble topping:
1 Tbsp butter, melted
2 tsp brown sugar
3 Tbsp dry oats
1/2 tsp cinnamon

For the bread:
1 cup dry oats, ground into oat flour
1 cup whole-wheat flour (can sub white-wheat or all-purpose flour)
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
3 large eggs
1/4 cup maple syrup
1/3 up coconut oil, melted
1 tsp vanilla extract
1/3 cup brown sugar
2 cups diced, unpeeled apples (about 2 large apples)

1. Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.

2. Make the crumble. Melt the butter. Mix in the oats, cinnamon and brown sugar. Set aside.

3. Peel two apples and chop into small pieces. Set aside.

4. In a food processor, pulse the cup of oats until the mixture is fine and resembles flour.

5. Place the oat flour in a large bowl. Add in the flour, salt, baking powder, baking soda, and cinnamon and stir to combine.

6. In a separate bowl, whisk together the eggs, maple syrup, coconut oil, vanilla extract, and brown sugar. Fold in the chopped apples.

7. Add the apple mixture into the flour mixture and stir until just combined. Pour batter until prepared loaf pan and top with crumble mixture.

8. Bake in preheated oven 45 mins to an hour. The loaf is ready with a toothpick inserted into the center comes out clean

Ingredients of Bread Chutney

  • 4 bread slices
  • 1 bunch coriander leaves
  • salt as required
  • 1 pinch asafoetida
  • 2 small onion
  • 1 tablespoon grated coconut
  • 4 tablespoon vegetable oil
  • 3 green chilli
  • 1/2 teaspoon tamarind
  • 1 large tomato
  • 1 teaspoon mustard seeds

How to make Bread Chutney

Step 1 Chop bread slices, onions and tomatoes

To prepare this delicious recipe, place the bread slices on a chopping board and cut them into small pieces. Now, chop the tomatoes and coriander leaves. Then, slice the onions and keep them aside.

Step 2 Stir fry onions and tomatoes

Next, place a pan over medium heat and pour oil along with the mustard seeds. Once the seeds start to crackle, add asafoetida, tomatoes, onions, coriander leaves along with coconut. Stir until the ingredients mix well.

Step 3 Mix with bread pieces in a blender

Turn off the heat and add the mixture along with the bread pieces and mix well. Now add the mixture in a blender and blend until smooth. Make sure the consistency of the paste is smooth. Add salt and tamarind and blend again. Serve!

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The Banana-Banana Bread

If you’re not using a silicone pan, lightly grease or line the pan with parchment paper, otherwise everything will stick.

In a bowl, thoroughly mix the bananas, date puree, egg and milk or plant-based beverage.

Add the baking powder, flaxseed and hemp seeds.

Stir in the flour and then the blueberries.

Pour the mixture into the pan.

If you want, decorate with a few blueberries and hemp seeds.

Bake for 55 to 60 minutes or until a toothpick inserted in the centre comes out clean.

Oh la la, your whole kitchen is going to smell delish.


Another easy to make banana bread? Yep. After publishing my Sunday Best Banana Bread recipe with 3 bananas, I was asked to come up with a fruity recipe that had less banana. So, without further ado, let me introduce you to this banana bread recipe made with two bananas: my Banana-Banana Bread! Hahaha!

With NO REFINED SUGAR, and nut- and dairy-free*, this banana and blueberry bread (I just love that combination) is super easy to make. It’s great for breakfast, as a snack and even for dessert. My little 4-year-old man said to me “Wow, mom, it’s so good. Is this a Madame Labriski recipe?” Hahaha!

By the way, this recipe is also scrumptious when you use gluten-free all-purpose flour. A genuine banana bread that’s just as yummy as cake, but is actually really healthy. How amazing is that? Hooray for date puree!

*If you make it with a plant-based beverage (soy, almond, rice, oat).