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+ servings

Sometimes You Feel Like a Nut…or a Seed…or a Grain! Quinoa and Date Bread for #TwelveLoaves

A great update on an old classic makes a super moist and delicious bread.
Prep Time 25 minutes
Cook Time 55 minutes
Servings 1 loaf - Serves 8-10
Author Creative Culinary


  • ½ cup quinoa preferably white
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp garam masala
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • ½ cup packed dark brown sugar I can not lie, I had light brown and it's what I used!
  • 6 Tbsp unsalted butter plus enough to grease the pan
  • cup granulated sugar
  • 10 oz Medjool dates pitted and chopped
  • 2 large eggs room temperature
  • ½ cup plain yogurt
  • 1 Tbsp vanilla extract


  • Put the quinoa into a small saucepan and cover with plenty of water.
  • Bring water to a boil over high heat; reduce heat to medium and cook until the grains are tender and the quinoa has sprouted their halos (look at the photo above, you can see them)
  • Drain in a fine mesh sieve and then run cool water over them to stop their cooking.
  • Position a rack in the center of the oven and preheat the oven to 350 degrees.
  • Grease a 5 X 9" loaf pan and set aside.
  • Whisk the flour, baking powder, baking soda, garam masala and salt in a small bowl.
  • Using an electric mixer, beat the butter with the sugars for 5 minutes until light and creamy; scraping down sides of bowl occasionally.
  • Beat in the dates and the eggs until well creamed.
  • Beat in the yogurt and vanilla until mixed then scrape the sides and remove the beaters.
  • Stir in the flour and quinoa with a spatula until there are no dry pockets of flour; scrape the dough into the prepared pan.
  • Bake until the loaf is browned, cracked a bit in the center and firm to the touch and until a toothpick inserted into the center comes out clean, about 55 minutes.
  • Cool in the pan for 10 minutes until turning out to cool completely.