3 min read

Date Syrup Gingerbread Loaf

Sliced date syrup gingerbread loaf
Refined-Sugar-FreeDairy-Free OptionSnackBaked Good
Prep Time15 min
Cook Time50 min
Total Time1 hr 5 min
Servings10

Swapping white sugar for date syrup changes more than sweetness. Table sugar is pure sucrose with nothing else in it, while date syrup carries over some of the potassium and magnesium naturally present in the fruit it's pressed from, along with a deep, molasses-like flavor that works well with warm spices.

Ingredients

  • 1 3/4 cups whole wheat flour (or 1:1 gluten-free baking blend)
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon sea salt
  • 2/3 cup date syrup
  • 1/3 cup avocado oil or light olive oil
  • 2 large eggs (or 2 flax eggs for a vegan loaf)
  • 1/2 cup hot water
  • 1 tablespoon grated fresh ginger, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper.
  2. Whisk the flour, baking soda, ground ginger, cinnamon, cloves, and salt together in a large bowl.
  3. In a separate bowl, whisk the date syrup, oil, and eggs until smooth.
  4. Stir the wet ingredients into the dry ingredients. Add the hot water and fresh ginger, mixing just until no dry streaks remain.
  5. Pour the batter into the prepared pan and bake 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool in the pan for 10 minutes, then move to a wire rack to cool fully before slicing.

Nutrition Facts (per slice)

Calories 190
Total fat 7g
Total carbohydrates 29g
Dietary fiber 2g
Protein 4g
Sodium 190mg

Why This Is Good for Your Gut

The dates behind date syrup carry about 6.7 grams of fiber and 696 milligrams of potassium per 100 grams, according to USDA data, minerals that table sugar has none of.[1] Much of that fiber stays behind in the pulp when dates are pressed into syrup, so this is a real swap for the fruit's minerals and trace polyphenols rather than a fiber source on its own.[2]

Wrap the cooled loaf tightly and it keeps at room temperature for 3 days, or in the fridge for a week. It also freezes well sliced, so single pieces can come out as needed. On a rushed morning, this loaf pairs well with the 5-Minute No-Excuse Breakfast Bowl.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.

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