Date and Pecan Coffee Bread

Dec 2

In celebration of the Bakin’ Biker ’25 cookbook release, I’d like to share one of my favorite recipes from the new edition: Date and Pecan Coffee Bread.

This delightful quick bread is perfect as an energizing morning snack, a tasty between-meal snack with nut butter, a convenient packable snack for rides, or a comforting evening dessert with a warm drink.

Made with sweet, juicy Medjool dates, freshly brewed coffee, and buttery pecans, this bread brings warmth and joy to any moment.

I started Biked Goods as a way to share my love and passion for making real, homemade food with cyclists and active individuals like you. I wish to continue that effort by sharing this recipe with you today.

Now, I hope you’ll make, enjoy, and share this recipe with someone else you love. ❣️

Makes 1 loaf or 14-16 slices

Time 10 minutes prep, 50-60 minutes to bake

Ingredients

2 cups pitted and chopped Medjool dates (about 20)

4 Tbsp unsalted butter, at room temperature

1 tsp baking soda

½ tsp fine sea salt

⅔ cup coconut or light brown sugar

1 cup hot brewed coffee

1 egg

1 tsp vanilla extract

½ tsp baking powder

1 tsp espresso powder (optional, to enhance chocolate flavor)

1¾ cups all-purpose flour (substitute 1:1 gluten free flour)

¾ cup coarsely chopped pecans

½ cup dark chocolate chips (optional)

Topping

3 Tbsp rolled oats

1 tsp extra virgin olive oil

1 tsp maple syrup

Directions

Preheat the oven to 350°F. Lightly grease a 9 x 5-inch bread loaf pan.

Add the dates, butter, baking soda, sea salt, and sugar in a large mixing bowl. Pour the hot brewed coffee into the bowl and stir. Allow the mixture to cool for 15-20 minutes, then mash dates with a fork or potato masher.

Add the egg, vanilla extract, baking powder, and flour to the date bowl. Beat gently until smooth. Stir in the chopped pecans and chocolate chips.

Pour the batter into the pan, gently drop the pan on the counter to settle the batter.

Meanwhile, combine the Topping ingredients in a small bowl and stir to combine. Sprinkle on top of the bread loaf.

Bake the bread for 50 to 60 minutes. Loosely cover with foil after 30 minutes of baking to prevent over-browning. To check for doneness, remove the bread from the oven; a cake tester or toothpick inserted into the center should come out clean.

Let cool for 10 minutes, then turn the bread out of the pan onto a rack to a cooling rack. (using a rubber spatula to remove the bread can help!) Let cool completely before slicing.

Wrap the loaf in an airtight container or plastic wrap, and store at room temperature for several days, or freeze individual slices for longer storage.

Baker’s Tip

Don’t like or drink coffee? Substitute the coffee with 1 scant cup of unsweetened almond milk + 1 Tbsp lemon juice. Warm the milk first, then stir in the lemon juice. Proceed with the recipe as written. This liquid mixture should help react with the baking soda to make your bread rise.

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For every Biked Goods purchase — 10% of sales go toward the Biked Goods Cookie Jar Fund to help power affordable, equitable nutrition and cycling programs for youth, especially those most in need.

Our community of supporters can feel good knowing they are not only taking action to support their own health, but are also making a difference for young people and helping fulfill Biked Good’s vision of Fueling all walks of life for the ride of a lifetime.