Outback Steakhouse Black Bread

by Jill Dalton

I have fond memories of the cute little loaves Outback Steakhouse serves as an appetizer so I decided to create a plant based version of it that is gluten free, oil free and refined sugar free that is so incredibly delicious and spongy everyone can enjoy this amazing tasting bread without the usual “bread crash”.

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Outback Steakhouse Black Bread

Print Recipe
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.3/5
( 125 voted )

Ingredients

1 cup buckwheat groats, ground into a flour (or buckwheat flour)
1/4 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons flax meal
1/2 cup pitted dates
1 teaspoon blackstrap molasses
2  cups unsweetened soy milk (or plant based milk of your choice)

Instructions

  1. Preheat oven to 350°F.
  2. Add dry ingredients to a bowl and mix well.
  3. Add the dates, molasses and soy milk to a blender and blend until dates are completely pulverized.
  4. Stir into the dry mixture.
  5. Pour into a silicone or parchment lined bread pan and smooth the top.
  6. Bake for 45 minutes.
  7. Keep in an airtight container in the fridge for up to a week.

 

By the Whole Food Plant Based Cooking Show on YouTube
plantbasedcookingshow.com

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15 comments

Irina November 6, 2021 - 10:43 am

That’s a great recipe! I will definitely try it. Just one question, is buckwheat supposed to be raw for this bread?

Reply
Jill Dalton November 9, 2021 - 9:59 am

yes

Reply
Fran November 6, 2021 - 1:40 pm

Thank you for this recipe. It might be helpful to point out that you are using green buckwheat. I know there is also brown buckwheat which is not what you are using. Also, it seemed to me that the molasses was stuck to the bottom of the blender. Perhaps it can just be put into the batter?

Reply
Sahari November 8, 2021 - 8:08 pm

Hello again. Am looking into buying some dates in bulk, but the medjool and deglet dates are unavailable on this particular site… I’m wondering if you’ve ever tried aseel? Thanks Jill.

Reply
Jill Dalton November 9, 2021 - 9:56 am

I haven’t, sorry

Reply
Irma F November 8, 2021 - 9:32 pm

If I use the buckwheat flour do I use less? I’m wondering if it will be too gummy or moist in the middle. Thank you.

Reply
Jill Dalton November 9, 2021 - 9:55 am

Same amount

Reply
Lor November 12, 2021 - 11:47 am

Thank you! Looks so good! Is this an 8” loaf pan?

Reply
Jill Dalton November 18, 2021 - 9:19 am

yes

Reply
Steve Jaynes November 13, 2021 - 5:27 pm

In the video you specify 1 teaspoon of baking powder, but the printed recipe specifies 2 teaspoons. Could you clarify please?

Reply
Jill Dalton November 18, 2021 - 9:18 am

The written recipe is correct. Sorry, I didn’t realize I said that in the video.,

Reply
Judy Rose November 20, 2021 - 2:31 am

Love this. It reminds me of the Boston Brown Bread that our family would buy in a can when I was kid. Sweet and very moist.

Reply
Jodi Murphy November 26, 2021 - 7:53 pm

I made this bread for Thanksgiving. It was far from the Outback Steakhouse Black Bread. I disliked the taste immensely. Perhaps it’s the buckwheat groats/flour. Sorry to say it was not a pleasant taste! I even tried a pumpkin spice glaze to help improve the taste, but that did not work either.

Reply
Ana November 26, 2021 - 7:58 pm

I tried the Outback Steakhouse Black Bread recipe hoping it would be a hit for Thanksgiving BUT it was terrible! I believe you either forgot an ingredient or something but it was horrible that we had to throw it out! Thanks a lot!

Reply
Rocki November 27, 2021 - 10:13 pm

I’ve made this bread 3 times so far and absolutely love it! I’m celiac with several food allergies so this delicious bread is a keeper! It’s easy to make and that’s a plus. Oh and hubby loves it too 🙂

Reply

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