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Whole Grain Einkorn Date Nut Bread

If you love cozy, old-fashioned quick breads, you’ll love how easy it is to make this nourishing Whole Grain Einkorn Date Nut Bread. With the goodness of fresh-milled flour—made from Ancient Grains—and the natural sweetness of dates, you’ll have a delicious, comforting loaf ready to enjoy in no time.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Baked Goods
Cuisine: Americana
Servings: 8 servings
Author: Mary Bryant Shrader

Equipment

Ingredients

Dry Ingredients

  • 2 1/4 cups freshly milled Einkorn flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg optional
  • 1 cup chopped pitted dates
  • 1/2 cup chopped walnuts or pecans

Wet Ingredients

  • 1 cup buttermilk
  • 1/2 cup unsalted butter melted and slightly cooled
  • 2/3 cup dark maple syrup or honey
  • 2 large eggs room temperature
  • 1 1/2 teaspoons vanilla extract

Instructions

  • Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper for easy removal, or very lightly grease the loaf pan.
  • Grind Einkorn wheat berries and measure out 2 1/4 cups of flour.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • To the dry ingredients, add the chopped dates and nuts. Toss well to completely coat them with the flour mixture.
  • In a separate bowl, whisk together the buttermilk, melted butter, maple syrup, eggs, and vanilla until well combined.
  • Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just mixed. Do not overmix—fresh-milled Einkorn prefers a gentle touch.
  • Fold in the chopped dates and walnuts until evenly distributed.
  • Let the batter rest for 5–10 minutes to allow the Einkorn flour to fully absorb the liquid.
  • Pour the batter into the prepared loaf pan and smooth the top. Optional: Sprinkle a few extra chopped nuts or a pinch of raw sugar on top.
  • Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Tent with foil after 40 minutes if the top is browning too quickly.
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Video

Notes

You can also make this recipe using store-bought Einkorn flour by decreasing the buttermilk by 2 tablespoons.
If you prefer a darker Date Nut Bread with a more intense flavor, substitute molasses for the maple syrup.
Find this recipe and video at https://marysnest.com/how-to-make-whole-grain-einkorn-date-nut-bread/
If you’re building a traditional foods kitchen or stocking a real foods pantry, be sure to get the books in Mary’s Modern Pioneer cookbook series, published by Penguin Random House: https://marysnest.com/modern-pioneer-cookbook-series/
For free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/
Copyright © 2025 Mary's Nest, LLC, All Rights Reserved

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