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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Ingredients
1 cup (120g) buckwheat groats, ground into a flour (or buckwheat flour)
1/4 cup (25g) cocoa powder
1 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons flax meal
1/2 cup (112g) pitted dates
1 teaspoon blackstrap molasses
2 cups (480g) unsweetened soy milk (or plant based milk of your choice)
Instructions
- Preheat oven to 350°F (180°C).
- Add dry ingredients to a bowl and mix well.
- Add the dates, molasses and soy milk to a blender and blend until dates are completely pulverized.
- Stir into the dry mixture.
- Pour into a silicone or parchment lined bread pan and smooth the top.
- Bake for 45 minutes.
- 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
26 comments
That’s a great recipe! I will definitely try it. Just one question, is buckwheat supposed to be raw for this bread?
yes
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?
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.
I haven’t, sorry
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.
Same amount
Thank you! Looks so good! Is this an 8” loaf pan?
yes
In the video you specify 1 teaspoon of baking powder, but the printed recipe specifies 2 teaspoons. Could you clarify please?
The written recipe is correct. Sorry, I didn’t realize I said that in the video.,
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.
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.
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!
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 🙂
I just made this bread for the first time, it’s great! I have really been looking forward to trying the recipe, finally got the Buckwheat, and made it today. This recipe is legit, very much like the Outback Steakhouse bread as I remember it. Thank you Jill for another amazing recipe!
I just made this recipe—again and it turned out perfectly. Not sure what some of these commenters did wrong cause I think it’s an awesome recipe!
I saw some of the negative comments on this bread recipe and I do not understand what could have happened to their process. I found this recipe to be excellent. I’ve made several vegan, gluten free breads and this is one of the best, if not the best I’ve had. I’m making it again today. Mine turned out moist and very flavorful. I slice it up and freeze the slices and use them as needed. Love the recipe, thank you!!
I just baked this bread and is delicious!
Thanks for the recipe. It is fluffy and slightly Sweet. Loved
Wow! This is delicious! Came out soft & moist and is now a favorite of mine.
Hi Jill, What do you think would happen if I omitted the molasses? is it necessary for the recipe or is it okay to leave out?
It would be ok without. It is mainly for flavor
Thanks Jill. I just made this and it is absolutely fantastic!!! I’ve never tried making bread before. I didn’t realize you could make it WF SOS-free. Haven’t had a slice in about 7 years. This was amazing!! Thank you!
Just made this delicious bread and even my husband, who is deeply suspicious of vegetables in general and vegans in particular, loves it as much as I do. Great taste–although I won’t be mentioning the ingredients to my husband. Fortunately, he was in as soon as I told him it was Outback bread.
Fantastic!!!!
This recipe is fantastic! We make this bread to bring to the ski slopes (along with WFPB jam we make) since it’s packed with healthy ingredients, it’s lightweight, and easy to take on the mountain. Thanks a bunch for developing this!!