This Italian Easter Bread is a Festive Favorite

Italian Easter Bread (Pane di Pasqua) has a texture similar to Challah and is flavored with lemon zest, orange zest, and vanilla extract. To finish, I tuck a brightly colored egg into the dough nest and top it with sprinkles. These eggs do more than add celebratory flair; they also symbolize rebirth.      

The name of this recipe may seem to imply there is one definitive Easter bread in Italy. In fact, nothing could be further from the truth! There are as many variations of Easter bread across the regions and subregions, ranging from savory breads such as pizza di Pasqua in central Italy to the sweet breads from the south.

In Calabria, you’ll find cuzzupa, flavored with aniseed or citrus, topped with a hardboiled egg, and a sheen of lemon glaze. In Sardinia, they make coccoi cun s’ou and in Sicily, cuddura cu l’ova, where a raw egg is encased in the dough and cooked in the oven. Whereas, in Greece, they make a similar Easter bread called Tsourike, but in Greek Easter bread, the eggs are usually dyed red. The breads may be shaped into doves, dolls, baskets, or rings, each implying a different meaning.

This recipe is a traditional Easter bread in southern Italy. It is shaped into four individual rings, twisted around a dyed egg, and presented at the table. Serve it as part of your Easter feast alongside Healthy Deviled Eggs, Roasted Leg of Lamb and this Asparagus Salad. 

What’s in Italian Easter Bread

The ingredients for this bread are easy to find, and are probably already pantry staples in your house. The only item on your shopping list could very well be the dye for the eggs. It’s humbling to note that historically, this bread was reserved for special occasions because of the expensive and rich ingredients like milk, sugar, eggs, and butter.

PRO TIP: Use room temperature eggs and butter. The room temperature ingredients are more easily incorporated into enriched doughs (doughs with fat and sugar), leading to improved texture and rise.

• Milk: While I used whole milk, feel free to use reduced fat or skim milk instead. Heat the milk to 105-115°F. Make sure the milk isn’t too hot, or it will kill the yeast.
• Active dry yeast: Enriched breads require more yeast than standard leaner breads to get going.
• Sugar: This bread is lightly sweet, but the sugar also helps make the bread soft and brown nicely in the oven.
• Eggs: The protein and fat in eggs add to the structure, softness, and golden color.
• All-purpose flour: While you may be tempted to reach for bread flour, the all-purpose flour in this recipe makes a tender, fluffy loaf. Bread flour would make the bread too chewy.
• Unsalted butter: A small amount of room temperature butter adds flavor and richness.
• Kosher salt: Even in sweet recipes, salt enhances the flavor.
• Vanilla extract: Another flavor enhancer. Without it, the bread may seem bland or one-dimensional. 
• Zest: I love using both lemon and orange zest here, but you can stick to just one or the other, depending on what you have on hand.
• Dyed uncooked eggs: When it comes to the eggs you can dye them whichever color you like, or leave them undyed. Just make sure they’re uncooked. They will cook in the oven.
• Multicolored nonpareils: This is a celebration bread, so have fun with some colorful nonpareils or sprinkles.

How to Make Italian Easter Bread

Taking about four hours, this baking project does require a time commitment. Most of the time is hands-off while the yeast does the work. While the sponge rises take the butter out of the refrigerator and dice it so it softens enough to incorporate into the dough later. I zest the citrus at this point and have the orange for a snack while I wait. If you’re worried that the zest will dry out, you can cover it and keep it in the fridge in the meantime.

• Make the sponge: In the bowl of a stand mixer, dissolve the yeast in the milk and let stand until it begins to foam, 5 to 10 minutes. Add a 1/4 cup sugar, eggs, and 2 cups flour. Stir with a rubber spatula to combine. The mixture will resemble pancake batter. Cover the bowl and set aside in a warm spot to rise for 30 minutes, until the surface is bubbly. In the meantime, take the butter out of the refrigerator, and dice it into 1/2-inch pieces.
• Make the dough: To the sponge, add the 2 cups flour, 1/4 cup sugar, butter, salt, vanilla, and zest. Fit the mixer with the dough hook attachment, and mix on the lowest speed until the dough comes together into a rough ball, about 1 minute. Increase the speed to level 2 and continue kneading for 7 minutes. The dough should be smooth and elastic and pull away from the sides of the bowl (the dough may still stick to the bottom of the mixing bowl).
• First rise: Cover the bowl and set it in a warm spot to rise for 1 1/2 hours, or until roughly doubled in size.
• Divide the dough: Punch down the dough and divide it into 8 equal portions (approximately 120 to 125g each).
• Assemble the loaves: Line two sheet pans with parchment paper. Use your palms to roll out each piece of dough into a 12-inch rope. Pinch two ropes together at the ends and twist them several times.
• Form a wreath: Pinch the ends together so the twisted rope forms a wreath and tuck the ends underneath. Repeat with the remaining ropes of dough.
• Second rise: Place two loaves on each of the lined baking sheets. Cover with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 hour, or until puffy and almost doubled in size.
• Prepare the oven: Arrange racks in the upper and lower thirds of the oven. Preheat the oven to 400°F.
• Decorate the loaves: Gently nestle a dyed uncooked egg into the center of each loaf. Make an egg wash by whisking a large egg and a tablespoon of milk together in a small bowl. Use a pastry brush to brush each loaf with a light coating of the egg wash, avoiding the dyed eggs. Sprinkle each loaf with colorful nonpareils.
• Bake: Bake for 20 minutes, or until golden, rotating the pans and switching their position halfway through.
• Cool: Transfer the loaves to a wire rack to cool. Let cool before serving.

What is a Sponge (Preferment)

The sponge method in bread baking is when you mix a portion of the flour, a portion (or all) of the yeast, and some (or all) of the wet ingredients to begin fermenting, before adding the rest of the ingredients that form the final dough.

Using a sponge adds extra fermentation time, and longer fermentation means more flavor. It’s especially helpful in enriched bread to give the yeast a head start by adding in stages the fat and sugar, ingredients that can slow down fermentation.

It also improves the texture and structure of the dough. This method only takes 30 extra hands-off minutes and emulates the benefits from sourdough starters (lievito madre) or other preferments (biga, as in this Focaccia recipe) used in traditional Italian bread baking.

How to Naturally Dye Eggs for Italian Easter Bread

You can use your go-to method for dying eggs, but I wanted to experiment with natural dyes. To create this deep blue, I used red cabbage to color the eggs. To dye eggs naturally follow these steps: 

• Roughly chop a small head of red cabbage and place it in a medium saucepan, along with enough water to fully submerge the cabbage. 
• Boil for 15 minutes, then strain the water into a jar and let it cool to room temperature.
• Stir in 2 tablespoons of vinegar.
• Add the uncooked eggs, cover, and store in the refrigerator until the eggs take on the amount of color you’d like. 
• To achieve the deep blue, you see in the photographs, I left the eggs to soak in the refrigerator overnight.

What to Serve with Italian Easter Bread

This is a festive holiday bread so it only makes sense to serve it with other special occasion foods.

• Grilled Lamb Chops, if the weather permits.
• Artichokes
• Lemony asparagus
• Healthy Deviled Eggs

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Italian Easter Bread

Italian Easter bread is a traditional bread that celebrates spring, renewal, and the resurrection. The loaves are irresistibly fluffy and soft, with a texture reminiscent of Challah.

Course Bread

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rising Time 3 hours hours

Total Time 3 hours hours 50 minutes minutes

Servings 8

Calories 405.8kcal

Author Mark Beahm

Ingredients

For the Sponge:

• 1 cup (240ml) whole milk, lukewarm
• 2 1/4 teaspoons (7 grams) active dry yeast
• 1/4 cup (50 grams) granulated sugar
• 2 large eggs, at room temperature
• 2 cups (240 grams) all-purpose flour

For the Dough:

• 2 cups (240 grams) all-purpose flour
• 1/4 cup (50 grams) granulated sugar
• 1/4 cup (57 grams) unsalted butter, room temperature
• 1 teaspoon kosher salt
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Zest of 1 orange

For the Decoration:

• 4 dyed eggs, (uncooked)
• Multicolored nonpareils or sprinkles

For the Egg Wash:

• 1 large egg
• 1 tablespoon milk

Instructions

• Make the sponge: In the bowl of a stand mixer, dissolve the yeast in the milk and let stand until it begins to foam, 5 to 10 minutes. Add the sugar, eggs, and flour, and stir with a rubber spatula to combine. The mixture will resemble pancake batter. Cover the bowl and set aside in a warm spot to rise for 30 minutes, until the surface is bubbly. In the meantime, take the butter out of the refrigerator, and dice it into 1/2-inch pieces.
• Make the dough: To the sponge, add the flour, sugar, butter, salt, vanilla, and zest. Fit the mixer with the dough hook attachment, and mix on the lowest speed until the dough comes together into a rough ball, about 1 minute. Increase the speed to level 2 and continue kneading for 7 minutes. The dough should be smooth and elastic and pull away from the sides of the bowl (the dough may still stick to the bottom of the mixing bowl).
• First rise: Cover the bowl and set it in a warm spot to rise for 1 1/2 hours, or until roughly doubled in size.
• Divide the dough: Punch down the dough and divide it into 8 equal portions (approximately 120 to 125g each).
• Assemble the loaves: Line two sheet pans with parchment paper. Use your palms to roll out each piece of dough into a 12-inch rope. Pinch two ropes together at the ends and twist them several times. Pinch the ends together so the twisted rope forms a wreath and tuck the ends underneath. Repeat with the remaining ropes of dough.
• Second rise: Place two loaves on each of the lined baking sheets. Cover with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 hour, or until puffy and almost doubled in size.
• Prepare the oven: Arrange racks in the upper and lower thirds of the oven. Preheat the oven to 400°F.
• Decorate the loaves: Gently nestle a dyed uncooked egg into the center of each loaf. Make an egg wash by whisking a large egg and a tablespoon of milk together in a small bowl. Use a pastry brush to brush each loaf with a light coating of the egg wash, avoiding the dyed eggs. Sprinkle each loaf with colorful nonpareils.
• Bake: Bake for 20 minutes, or until golden, rotating the pans and switching their position halfway through.
• Cool: Transfer the loaves to a wire rack to cool. Let cool before serving.

Video

Notes

• If you want to dye the eggs naturally, do so the day before to achieve the deep blue color seen in the photos.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 405.8kcal | Carbohydrates: 62.5g | Protein: 12.8g | Fat: 11.2g | Saturated Fat: 5.6g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3.2g | Trans Fat: 0.2g | Cholesterol: 162.4mg | Sodium: 360.3mg | Potassium: 179.7mg | Fiber: 1.9g | Sugar: 14.5g | Vitamin A: 438.9IU | Vitamin C: 0.003mg | Calcium: 73.1mg | Iron: 3.6mg

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Farinata is often described as a chickpea pancake, though that really doesn’t do it justice. The naturally gluten-free and deliciously crispy-edged, custardy wonder that is farinata is a popular street food of Genoa, Italy. Plus, it’s endlessly adaptable!

It’s a great example of cucina povera, meaning “poor kitchen.” Similar to other classics like Cacio e Pepe and Panzanella Salad, farinata demonstrates the Italian talent for turning inexpensive ingredients into delicacies we savor to this day. 

Made with just chickpea flour, water, olive oil, and salt, farinata is a naturally gluten free, dairy free, and vegan delight. It’s fairly easy to make, you just need to plan ahead: give yourself at least 4 hours to allow the flour to hydrate while you go about your day. Once you get the hang of making it add different herbs or vegetables to keep it interesting.

I like to mix the batter in the morning then bake farinata in the afternoon to enjoy as a snack. Or, if you’re having a dinner party, throw it in the oven right when guests arrive. Simply bake, slice into squares, and pass the farinata around—the unique texture and flavor is sure to amaze your friends and family. 

A Stroll Down the Alleyways of Genoa

Not many people know that Genoa is home to some of Italy’s most delicious street foods.

Wander along the carruggi, the narrow-cobbled streets of this cosmopolitan port city along Italy’s northern Mediterranean coast, and you will come upon vendors selling slices of dimpled focaccia, paper cones filled with fried shrimp and calamari, and—my favorite—hot slices of freshly baked farinata.

The batter for farinata is traditionally poured into a wide, shallow cast iron or copper pan, and baked in a very hot oven. What emerges is almost magical—soft and creamy in the center, with a delicate lacy crust. 

Chickpea flour gives it a golden color and an appealing vegetal flavor. In Italy it is sold hot out of the oven in focaccerie and other food shops.

History of Farinata

Farinata’s origin is a little murky. One legend claims that Roman troops occupying Genova, in need of quick and cheap nourishment, “baked” the pancakes in the sun right on their shields.

The other holds that the Genovese fleet encountered stormy seas upon returning victorious from the battle against Pisa in 1284. Bags of chickpea flour and barrels of oil tipped over and mixed with the salty sea water, resulting in a slurry, which the hungry soldiers dried and “baked” on deck.

It’s likely that neither story is true.

 What’s more likely is that farinata originated in Liguria (the region that includes Genoa and the Italian Riviera), with versions seen from Piedmont to Sardinia, as well as Tuscany, where it’s called cecina, and across the French border in Nice, where it is known as socca.

What’s in this Farinata recipe?

Because there are so few ingredients in farinata, make sure they are high quality. It makes all the difference in this recipe.

• Chickpea flour: This naturally gluten-free flour is made from finely ground dried chickpeas. It has a pale golden color and an appealing vegetal flavor. It’s also a good source of protein, fiber, and folate. You can find chickpea flour in the baking aisle of most supermarkets. Store chickpea flour in a tightly sealed bag or sealed container. It will keep in the pantry for up to 6 months or in the freezer for 1 year.
• Sea salt: Fine sea salt dissolves readily and rounds out the flavor of the batter. Kosher salt works here too.
• Water: The ratio of water to chickpea flour in weight is about 3:1. For 200 grams (2 scant cups) chickpea flour, you’ll need 600 g (2 1/2 cups) water. Room temperature or tepid water is best, so that the chickpea flour can absorb the liquid. I prefer spring water or filtered water to avoid any off taste from tap water, but if you love the taste of your tap water go ahead and use it. 
• Extra virgin olive oil: Because olive oil is an integral part of this recipe, it needs to be of good quality.  Opt for olive oil with a mild, buttery flavor that doesn’t overwhelm the flavor of the chickpea flour, like our Nocellara from Agrigento, Sicily.
• Flaky sea salt: Garnishing the farinata with a pinch of flaky sea salt as soon as it comes out of the oven gives it an appealing finish in terms of both texture and flavor.
• Toppings & Seasonings: Fresh rosemary and black pepper give a savory, fragrant quality to the farinata, while yellow onion lends a caramelized sweetness. Both are optional. Farinata is a blank canvas of sorts. You can choose to serve it plain and let its intriguing flavor speak for itself. Try experimenting with your own favorite herbs and toppings. A good rule of thumb when it comes to farinata, though, is that less is more.

How to Make Farinata

The key to making good farinata is to let the batter rest—ideally four or more hours. This allows the chickpea flour to absorb the liquid resulting in farinata that is custardy and not dry.

• Mix the batter: In a large bowl, combine 2 scant cups of chickpea flour and 1 teaspoon of fine sea salt. Slowly whisk in 2 1/2 cups of tepid or room-temperature filtered water or spring water. I whisk constantly here to avoid lumps. Set the batter aside to rest for at least 4 hours. Whisk it every couple of hours and skim off any foam that floats to the top.
• Preheat the oven: Arrange one oven rack on the bottom level of the oven and a second on the top level, 4 to 6 inches from the broiler. Preheat the oven to its highest setting (but not ‘broil’). My oven heats to 500°F, but some ovens only heat to 450°F. Both settings are fine, just adjust your cook time accordingly. 
• Prepare your : Right before you bake the farinata, placeheat a wide, shallow oven-safe skillet (about 14-inches wide, or 2 shallow 9-inch skillets) in the lower part of the oven for 10 minutes before you plan to bake your farinata. 
• Pour in the oil: Once your skillet is heated, carefully slide it out of the oven (use oven mitts!) and place it on the stove or a heat-proof surface. Pour 1/4 cup olive oil into the skillet and swirl to coat.
• Pour in the batter: Now comes the fun part. Take a wooden spoon in one hand. While grasping the handle, position the spoon so it is hovering right over the skillet at a 45-degree angle. You just want it to touch the surface of the olive oil. Very slowly pour the batter over the back of the spoon and into the skillet. Don’t overfill your skillet. The batter shouldn’t be more than a 1/3 inch deep. If it is too thick, the farinata will be heavy, rather than light and creamy in texture. Pouring it over the spoon will prevent the batter from breaking through the coating of olive oil on the bottom of the skillet.
• Coat the batter in oil: You will see some of the olive oil rise to the surface. Using the wooden spoon, gently coax the olive oil by “pulling” it towards the center of the skillet so that it nearly covers the surface of the batter. Don’t worry if it doesn’t cover the entire surface. This maneuver may sound difficult, even impossible to do, but it’s actually pretty simple, and it works. The oil forms a bottom and top “seal” that prevents the batter from sticking to the bottom of the skillet and also helps to form a lightly crisp top.
• Add any toppings: If you are putting any toppings, such as thinly sliced onion, now is the time to do it. I like to scatter half of a thinly sliced sweet yellow onion. If you can get your hands on a Maui or Vidalia onion—even better! 
• Bake and broil the farinata: Carefully return the skillet to the lower part of the oven and bake for about 15 to 20 minutes, until the surface is just set and beginning to turn golden on top. It bakes quickly, so keep an eye on it; an overbaked farinata can be solid and stodgy. Using oven mitts, transfer the skillet to the top part of the oven and turn on the broiler. Broil the farinata for 3 to 4 minutes, until it is golden brown on top. 
• Finish and serve: Remove it from the oven and sprinkle with a pinch of flaky sea salt. Cut into squares or wedges and serve hot.

Tips for Making Farinata 

Farinata can be tricky to make without clear instructions. This recipe offers a simple guide to making farinata, but I’ve outlined additional tips before you get started.

• Don’t get too fancy. Plenty of recipes call for adding toppings such as cheese, grilled or roasted vegetables, even seafood. Avoid going overboard. The beauty of farinata is its simplicity and that unique, creamy chickpea flavor. A little rosemary stirred into the batter or sliced onion on top is my ideal version.
• Remove and slice. If you’ve created a proper bottom “seal” of olive oil, you shouldn’t have trouble removing the farinata, especially if your skillet is nonstick or well-seasoned. Use a pizza wheel or a knife to slice the farinata into squares, rectangles, or wedges, and then lift them out of the skillet with an angled spatula.
• Enjoy while it’s hot. Farinata is best soon after it comes out of the oven. It loses its delicate crispy-creamy texture as it cools. However, as much as I love freshly baked farinata, I also like leftovers at room temperature. It does become a bit floppy, but you can really taste the earthy chickpea flavor.
• Make-ahead. You can prepare the batter up to 2 days ahead. Let it sit out on the countertop for a few hours, then transfer it to a tightly sealed container and refrigerate. Let it come to room temperature and give it a good whisk before baking.

Ways to Adapt Farinata

While farinata is delicious plain, you can also embellish with herbs, spices or thinly sliced vegetables. The key is to go easy on these embellishments, for the earthy flavor of the farinata itself is its greatest asset. 

• Sprinkle rosemary into the batter
• Grind fresh pepper on top as it emerges from the oven. 
• Scatter thinly sliced onion on top of the batter right before baking. The onion bakes right into the pancake, blackening in spots and adding a touch of caramelized sweetness. (This is my absolute favorite addition!) 
• Thinly sliced fennel or baby artichokes scattered on top are also delicious. 

What to Serve with Farinata 

While farinata is classified as a street food, there are lots of ways to enjoy it.

• It makes a great party appetizer, served in small squares to accompany cheese, prosciutto and salami, and olives or these Antipasto Skewers.
• Or, really wow your guests and serve with another favorite Italian appetizer: Arancini (Italian Fried Risotto) or a simple fresh salad, like Peach Salad with Arugula, Basil, and Goat Cheese.
• Don’t relegate this recipe to the snack table only. You can also serve it as a side,  or gluten-free bread substitute, perhaps alongside Roasted Whole Chicken or a bowl of Simple Vegetarian Minestrone. I especially like it paired with grilled sausages and peppers.

If you enjoy this recipe, you should also try our chickpea flour-based Broccoli Fritters!

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Farinata (Italian Chickpea Pancake)

Genoa’s iconic street food, this thin, savory chickpea pancake with crispy edges and a custardy center makes a great afternoon snack,  appetizer, or side dish to share.

Course Appetizer, Side

Cuisine Italian

Diet Gluten Free, Kosher, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Resting Time 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 10 people, as a side

Calories 142.8kcal

Author Domenica Marchetti

Ingredients

• 2 scant cups chickpea flour
• 1 teaspoon fine sea salt
• 2 1/2 cups water, at room temperature
• 1/4 cup extra-virgin olive oil
• 1 teaspoon minced fresh rosemary, (optional)
• 1/2 sweet yellow onion (like Maui or Vidalia), thinly sliced (optional)
• Flaky sea salt
• Freshly ground black pepper, (optional)

Instructions

• Make the batter: Whisk together the chickpea flour and fine sea salt in a large bowl. Slowly pour in the water, whisking constantly to avoid lumps. Set the batter aside to rest for at least 4 hours. Whisk periodically and use a spoon to skim off any foam that rises to the surface.
• Preheat the oven and skillet: Arrange an oven rack on the bottom shelf and one on the top shelf. Preheat the oven to its highest setting, just below broil. When the oven is ready, place a 14-inch pizza pan or cast-iron skillet on the bottom rack of the oven to heat for 10 minutes. If using the rosemary, stir it into the batter. Otherwise, give the batter a final whisk.
• Pour the oil: Using oven mitts, remove the hot skillet from the oven and set it on the stovetop or a heat-proof surface. Pour in the olive oil, gently swirling the skillet if necessary to distribute the oil.
• Pour the batter: Holding a long wooden spoon by the handle, position it at a 45-degree angle so it’s just touching the surface of the oil. Slowly pour the batter over the back of the spoon in a steady stream so that the batter flows into the skillet without disturbing the oil on the bottom. Some of the oil will pool to the surface as you pour.
• Coat the batter: Using the spoon, “pull” or drag the oil on the surface in towards the center of the skillet to cover the surface of the batter (the oil may not cover the entire surface of that batter; this is fine). If using the onion, scatter the slices evenly over the surface.
• Bake, then broil: Using oven mitts, carefully return the skillet to the bottom shelf of the oven, taking care not to let the batter slosh around. Bake for 15 to 20 minutes, until the farinata is just set and beginning to turn pale gold on top. Transfer the skillet to the top shelf of the oven and turn on the broiler. Broil for 3 to 4 minutes, until the surface of the farinata is golden-brown.
• Finish, slice, and serve: Remove the skillet from the oven and sprinkle with flaky sea salt and freshly ground pepper, if using. Use a pizza wheel or knife to cut the farinata into squares or rectangles and transfer to a warmed serving plate. Serve hot.

Notes

• Don’t forget to arrange your oven racks before preheating the oven.
• Make sure to use a shallow skillet, about 14-inches wide, or 2 shallow 9-inch skillets. If your skillet is too deep the top of the farinata won’t brown.
• You can prepare the batter up to 2 days ahead. Let it sit out on the countertop for a few hours, then transfer to a tightly sealed container and refrigerate. Let the batter come to room temperature and give it a good whisk before baking.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.

Nutrition

Calories: 142.8kcal | Carbohydrates: 14.4g | Protein: 5.4g | Fat: 7g | Saturated Fat: 0.9g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 4.3g | Sodium: 251.2mg | Potassium: 211.3mg | Fiber: 2.7g | Sugar: 2.8g | Vitamin A: 10.3IU | Vitamin C: 0.4mg | Calcium: 14.2mg | Iron: 1.2mg

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How to Make Date Nut Bread

Soaking the dates in hot coffee before mixing the batter softens them, creating pockets of caramel sweetness in the bread. The sugars in dates and honey can speed up the bread’s browning in the oven. If it gets too dark, tent it with foil. Here’s how to make it:

• Get ready. Preheat the oven to 350°F. Brush a standard (8 1/2-inch x 4 1/2-inch) loaf pan with olive oil or spray it with baking spray.
• Soak the dates. Add 2 cups (300g) chopped pitted dates (preferably Medjool) and 1 teaspoon baking soda to a large mixing bowl. Pour 1 cup (240ml) hot coffee, black tea, or water over the dates and allow them to soak for 15 minutes.
• Mix the dry ingredients. In a medium bowl, whisk together 1 3/4 cup (200g) white whole wheat flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
• Mix the wet ingredients. To the date mixture, add 1/4 cup (53g) brown sugar, 1/4 cup (85g) honey, 1/4 cup (60ml) extra virgin olive oil, and 1 large egg, and whisk to combine.
• Make the batter. Add the flour mixture to the date mixture. Mix gently with a silicone spatula until just combined. Stir in 1 cup (113g) chopped toasted walnuts.
• Bake. Pour the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top of the loaf is browning too quickly, tent it with foil.
• Cool and serve. Allow the bread to cool in the pan for 10 minutes, then remove from the pan and place on a wire rack to cool completely. Slice and serve.

Ways to Make It Your Own

This date nut bread is versatile and can handle all sorts of substitutions and flavor tweaks. Here are a few of my favorite swaps you can try:

• Swap the spices: Adjust the amounts to your taste, or swap them altogether. Try ground cardamom, ground ginger, ras el hanout, pumpkin pie spice, or apple pie spice.
• Orange zest: Add the freshly grated zest from one orange to the batter.
• Pecans: Swap the walnuts for chopped toasted pecans.
• Other dried fruits: Try chopped dried figs, raisins, or other dried fruits in addition to or instead of the dates.
• Medjool dates, my favorite for this and many other date recipes, have a flavor and texture reminiscent of soft caramels, but you can also use Deglet Noor dates, which are nutty and retain a firmer bite. Taking time to soften them in hot coffee or tea is an enticing opportunity to infuse them with extra flavor. Adding a little baking soda neutralizes the acidity of both.

What to Serve with Date Nut Bread

On its own, this date nut bread is already sweet, spicy, and nutty. I can’t think of a better start to a cold weekend morning than a thick slice of this bread with a hot cup of coffee or black tea.

My grandmother always spread slices of date-nut bread with cream cheese. For a tangy, creamy spread with a Mediterranean spin, try labneh, farmer’s cheese, or a dollop of Greek yogurt, and a drizzle of extra honey.

More Date Recipes We Love

Salads

Apple Walnut Salad with Endive and Dates

Desserts

Date Cookies with Pistachios

Desserts

Chocolate Covered Dates

Breakfast

Tahini Date Shake

Browse all Mediterranean recipes. 

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Date Nut Bread

This easy Date Nut Bread is made with soft soaked dates, warm spices, and toasted walnuts for a moist, naturally sweet loaf that’s perfect any time of day. It bakes up beautifully every time, a perfect breakfast.

Course Bread, Breads, quickbread

Cuisine American/Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 10

Calories 330.6kcal

Author Mark Beahm

Ingredients

• 2 cups chopped pitted dates (preferably Medjool) (300g)
• 1 teaspoon baking soda
• 1 cup hot coffee, black tea, or water (240ml)
• 1 3/4 cup white whole wheat flour (200g)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup brown sugar (53g)
• 1/4 cup honey (85g)
• 1/4 cup extra virgin olive oil, plus more for pan (60ml)
• 1 large egg
• 1 cup chopped toasted walnuts (113g)

Instructions

• Get ready. Preheat the oven to 350°F. Brush a standard (8 1/2-inch x 4 1/2-inch x 2 1/2-inch) loaf pan with olive oil or spray it with baking spray.
• Soak the dates. Add the chopped dates and baking soda to a large mixing bowl. Pour the hot coffee, black tea, or water over the dates and allow them to soak for 15 minutes.
• Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
• Mix the wet ingredients. To the date mixture, add the brown sugar, honey, olive oil, and egg, and whisk to combine.
• Make the batter. Add the flour mixture to the date mixture. Mix gently with a silicone spatula until just combined. Stir in the walnuts.
• Bake. Pour the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top of the loaf is browning too quickly, tent it with foil.
• Cool and serve. Allow the bread to cool in the pan for 10 minutes, then remove from the pan and place on a wire rack to cool completely. Slice and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and honey used in this recipe.
• To toast walnuts: Spread them in a single layer on a baking sheet and bake for 10 minutes at 350°F.
• To substitute flours: Milled from hard white spring or winter wheat, white (or golden, depending on the brand) whole wheat flour has a milder flavor and paler color than traditional whole wheat flour, but the same nutritional value. You can substitute whole wheat pastry flour or a fifty-fifty blend of regular whole wheat flour and all-purpose flour.
• Storage: Date nut bread will keep for up to 5 days in an airtight container at room temperature. Freeze for longer storage.

Nutrition

Calories: 330.6kcal | Carbohydrates: 51.1g | Protein: 5.7g | Fat: 13.9g | Saturated Fat: 1.7g | Polyunsaturated Fat: 6.2g | Monounsaturated Fat: 5.2g | Trans Fat: 0.002g | Cholesterol: 16.4mg | Sodium: 256.3mg | Potassium: 310.9mg | Fiber: 5g | Sugar: 32.2g | Vitamin A: 70.8IU | Vitamin C: 0.2mg | Calcium: 66.9mg | Iron: 1.3mg

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Fougasse

Fougasse is a classic Provençal bread shaped to resemble a head of wheat with a few simple slits. This version gets its deep, developed flavor from an overnight pre-ferment and comes together easily the next day.

Course Appetizer, Bread, Breads, Side

Cuisine French

Diet Vegan, Vegetarian

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Rising Time 15 hours hours

Total Time 15 hours hours 55 minutes minutes

Servings 12 servings (1 large loaf)

Calories 125kcal

Author Mark Beahm

Ingredients

For the Poolish

• 1 cup bread flour (120g)
• 1/8 teaspoon instant yeast
• 1/2 cup water (120ml)

For the Fougasse

• poolish
• 1 1/2 cups bread flour (180g)
• 1/2 cup whole wheat flour (57g)
• 1/2 cup water (120ml)
• 1 teaspoon instant yeast
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt

Instructions

• Make the poolish. In a medium bowl, combine the flour, yeast, and water. Cover the bowl and let it sit at room temperature overnight, or 12 to 16 hours. The poolish will be bubbly and should have at least doubled in size.
• Make the dough. In the bowl of a stand mixer fitted with the dough hook attachment, add all of the poolish, bread flour, whole wheat flour, water, yeast, olive oil, and salt. Mix on low speed until no dry streaks of flour remain. Then, knead the dough on medium speed (speed 2 on a KitchenAid mixer) for 5 minutes, until it becomes elastic and somewhat smooth.
• First rise. Shape the dough into a taut ball. Grease a clean bowl lightly with olive oil and place the ball of dough in the bowl seam-side down. Cover and leave it in a warm spot to rise for 1 hour.
• Lift and fold the dough. Wet your hands or coat them lightly with olive oil to prevent the dough from sticking. Grab a portion of dough at the top of the bowl. Gently stretch it upwards, and fold it over the center. Rotate the bowl 90 degrees and repeat until you’ve gone around the whole bowl, completing 4 folds. Flip the ball of dough so the seam side is underneath. Cover and leave it in a warm spot to rise for 1 hour longer.
• Shape the dough. Place a 14×16-inch piece of parchment paper on a work surface. Lightly grease the parchment paper with olive oil. Turn the dough out onto the parchment paper and shape it into a triangle about 12 inches long by 6 inches wide at the base. Let it rise for 30 minutes
• Slit the dough. Using a pizza wheel or a sharp knife, cut a slit down the center of the dough, stopping about 1 inch from each end. Then, make a few diagonal slits on each side of the center slit. Stretch each slit apart slightly, until they are about 2-inches wide, ensuring they stay separated after rising and baking. Let the dough rise for 30 minutes.
• Get ready to bake. While the dough is rising, place a baking stone on the middle shelf, and preheat the oven to 425°F.
• Bake the Fougasse. Using the parchment paper, carefully slide the fougasse onto a peel or the back of a sheet pan. Then, carefully slide the fougasse, along with the parchment paper, onto the baking stone. Bake the fougasse in the preheated oven for 25 to 30 minutes, or until it’s golden brown.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.

Nutrition

Calories: 125kcal | Carbohydrates: 22.9g | Protein: 4.2g | Fat: 1.8g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 196mg | Potassium: 55mg | Fiber: 1.5g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.003mg | Calcium: 6.7mg | Iron: 0.4mg

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