This Vanilla Oat Cranberry Date Bread is a comforting, homemade treat that perfectly balances sweet and tart flavors. The moist crumb is enriched with vanilla and packed with fiber from rolled oats, while bursts of dried cranberries and chopped pitted dates add natural sweetness and chewy texture. It’s an easy no-knead loaf that requires no yeast, making it accessible for bakers of all skill levels. Perfect for breakfast with a cup of tea, as an afternoon snack, or served warm with a pat of butter. The simple ingredient list means you likely have everything on hand, and the result is a wholesome, aromatic bread that tastes like itâÂÂs straight from a cozy kitchen.
Vanilla Recipe
Description
This Vanilla Oat Cranberry Date Bread is a comforting, homemade treat that perfectly balances sweet and tart flavors. The moist crumb is enriched with vanilla and packed with fiber from rolled oats, while bursts of dried cranberries and chopped pitted dates add natural sweetness and chewy texture. It&# 226;ÂÂs an easy no-knead loaf that requires no yeast, making it accessible for bakers of all skill levels. Perfect for breakfast with a cup of tea, as an afternoon snack, or served warm with a pat of butter. The simple ingredient list means you likely have everything on hand, and the result is a wholesome, aromatic bread that tastes like itâÂÂs straight from a cozy kitchen.Ingredients
Directions
-
Preheat oven to 350ðF (175ðC). Grease a 9x5-inch loaf pan or line it with parchment paper.
-
In a large mixing bowl, whisk together the flour, rolled oats, brown sugar, and baking soda until well combined.
-
Fold in the dried cranberries and chopped pitted dates, ensuring they are evenly distributed throughout the dry ingredients.
-
Add the vanilla extract and enough water or plant-based milk to form a thick, cohesive dough that holds together when pressed. Mix until just combined; do not overmix.
-
Transfer the dough into the prepared loaf pan, pressing it down firmly and smoothing the top with a spatula or wet hands.
-
Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
-
Allow the bread to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Nutrition Facts
Servings 10 servings
- Amount Per Serving
- Calories 1071.4kcal
- % Daily Value *
- Total Fat 9.6g15%
- Saturated Fat 1.7g9%
- Cholesterol 0.0mg0%
- Sodium 21.6mg1%
- Total Carbohydrate 214.4g72%
- Dietary Fiber 18.0g72%
- Sugars 41.5g
- Protein 32.9g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Baking Soda: The original directions listed "1/2 teaspoon baking soda" as a step. This is a necessary leavening agent for this recipe and has been added to the dry ingredients in Step 2.
Liquid Adjustment: The amount of liquid (water or milk) may vary slightly depending on the moisture content of your oats and dates. Start with about 1/2 to 3/4 cup and add more as needed to achieve a dough consistency.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze slices for longer storage.
Variations: Feel free to add 1/2 cup of chopped nuts, such as walnuts or pecans, for added crunch. For a richer flavor, substitute the water with almond milk or coconut milk.
