High Fibre Date and Nut Bread

    13 min

    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.

    37 people made this

    Makes: 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

    Prep: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 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


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)