Walnut Prune Bread (vegan, gluten-free)

This glutenfree walnut prune bread I have been wanting to try for a very long time now. One of my lovely workmates brought in a version which was not vegan and didn’t seem very healthy. But still everyone was raving about it – so this little never-stopping crazy machine in my head started rattling…trying to figure out how I could make this more nutritious and of course plant based.

It happened that it even turned out gluten free! I used buckwheat flour which I have never used before -and I am loving it! When I took it out of the oven it was just beautiful! Soft, moist, chewy and with that slight sweetness of the prunes and the bite and flavor of the walnuts.

Plus, I accidently stumbled over a way to make winter plum spread without refined sugar and the time consuming jam making process. This jam was used as a filling for the cake, or a fruity swirl, so so good! What a baking afternoon! Stuff like this makes me so happy!

The beauty of this walnut bread is that it keeps fresh for more than a week in an airtight container. I actually find that it tastes better after a couple of days. Make sure to slice and toast it before adding a plantbased butter spread. You will love it!

Print Pin

Glutenfree Walnut Prune Bread

Course Breakfast, Cake

Keyword bread, fall, glutenfree, thanksgiving, vegan, walnut

Servings 10

Ingredients

• 2 cups buckwheat flour
• Pinch salt
• 2 tsp. baking powder
• 1/2 cup chia seeds soaked in water
• 1 cup ground walnuts
• Date puree made from 6 medijol dates soaked in water and a little water
• ¼ cup coconut oil
• 1 ½ cups plantbased milk

Add-ons for the dough:

• 2 cups chopped walnuts
• 20 prunes chopped

Optional Prune-Jam-Swirl

• 12 prunes soaked in hot water
• 8 dates soaked in hot water

Instructions

• Mix all the dry ingredients in a bowl: flour, baking powder, salt, and the ground walnuts.
• In a seperate bowl, mix the wet ingredients: chia seeds, milk and oil and add it to the dry mixture.
• Make the date puree by blending 6 dates with 4. tablespoons of water. Add the puree to the mixture.
• Then fold in the chopped walnuts and prunes.
• Line your rectangular loaf tin and pour in the mixture.
• If you decide to add the Prune-Jam-Swirl only pour half of the dough into the tin, add the Prune Jam and add the remaining dough. Then take a fork and swirling through the dough carefully.
• Bake at 180 degrees Celsius for 45 minutes.

If your are up for more healthy breakfast options like my Walnut Prune Bread, you might also enjoy my other sweet breakfasts: the 2-ingredient vegan pancakes, my dessert smoothie bowls, my healthy Coco Pops, and my glutenfree seed bread with caramelized bananas.