Levana’s Date Nut Bread or Muffins

Levana’s Date Nut Bread or Muffins
Prep time
Cook time
Total time
This recipe is from Levana Kirschenbaum, author of the cookbook, Levana Cooks Dairy-Free!
Serves: 12 servings
  • 1 cup diced dates, packed
  • 1 cup dark or golden raisins
  • 2½ cups flour, all purpose, whole wheat pastry or spelt (as always, spelt is my favorite)
  • ¾ cup chopped walnuts or pecans
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • ½ teaspoon salt
  • ⅔ cup vegetable oil [for soy-free, may want to use an alternate oil]
  • ½ cup agave syrup
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup hot strong tea, decaf ok
  1. Preheat the oven to 350 degrees
  2. Mix the first set of ingredients together in a bowl.
  3. Mix the second set of ingredients in another bowl.
  4. Combine both mixtures, making sure not to overmix.
  5. Pour into a greased 9×13 pan, or 6-cup loaf pan, and bake 1 hour, or until a knife inserted in the center comes out clean.
Muffins: Pour the batter into greased muffin molds (about 12 medium) and bake 30 minutes

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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