Bran Date Bread

This is the kind of bread that makes people stop mid-bite and ask “what IS this?"

A generous cup of chopped dates gives it natural caramel-like sweetness, while bran cereal and sourdough starter add depth and a subtle tang that keeps things interesting.

Buttermilk makes the crumb impossibly moist, and a hit of fresh lemon zest brightens every slice with a little zing you won’t see coming.

Slather it with cream cheese or homemade butter and you’ve got a breakfast, a snack, or an after-dinner treat that feels indulgent but is packed with fiber and whole grains.

Pro Tips

• Dust the chopped dates in a little of the flour mixture before adding them. This keeps them from sinking to the bottom of the loaf during baking.
• Your sourdough starter should be active and bubbly. It’s not doing the heavy leavening here (that’s the baking powder’s job), but it adds a beautiful tangy complexity.
• Let the bread cool completely before slicing. Cutting it warm will give you a crumbly mess. Patience pays off.
• This bread actually improves overnight. Wrap it tightly and refrigerate. The flavors meld and the texture firms up into something almost cake-like.

Variations

• Walnut crunch: Fold in ½ cup of chopped walnuts for a nutty contrast to the soft dates.
• Orange date: Swap lemon zest for orange zest and add a tablespoon of fresh orange juice to the wet ingredients.
• Fig and honey: Replace dates with dried figs and swap the brown sugar for honey for a more floral sweetness.