Soft Cinnamon Loaf Bread made ultra special with a flavorful Natural Delights Medjool Date Filling, this is your nutritious indulgence any time of the day! This post is sponsored by Natural Delights Medjool Dates. It is a delicious, healthy product that I genuinely love.
Hi bakers! It is the holiday season again, and like you, baking is a major part of my holiday routine. Since I know how much you loved the Cinnamon Roll Bread loaf here on the blog, I thought I’d share another version of it but this time with another delicious twist: Medjool Date filling.
Instead of the traditional butter and sugar filling, we are using Natural Delights Medjool Dates to fill this delicious cinnamon bread. In our household, it is given that Medjools are a delicious, clean snack to eat on their own- but these nutritious gems are so much more than that.
They are also a versatile ingredient in cooking and baking and I am so excited to share this delicious bread recipe using Medjool dates with you.
How To Make Cinnamon Loaf Bread with Medjool Date Filling
The Bread Dough First, we make the bread dough. Proof the yeast in a bowl with warm water and about a teaspoon of sugar. Once this is foamy ( about 5-8 minutes), stir in the egg, warm milk, softened butter, sugar, and salt. Stir everything together then add 3 and ½ cups of flour, once cup at a time as you stir.
The dough should form into a shaggy mass in the center, but if not, add more flour but sparingly, about 1-2 tablespoons at a time just to allow the dough to come together.
It should not be dry though. So the key is to add sparingly. Knead the dough on a clean surface until it is smooth and elastic. Let the kneaded dough rise in a bowl, covered for 1 and ½ hours, or until doubled in size.
Make the Medjool Date Filling. In a bowl, pour enough hot water over the Medjool dates to cover them. Let this mixture stand for 10-15 minutes. The Medjools will be soft and mushy.
Drain the mixture and transfer the Medjools to a food processor or a blender. Add 2 teaspoons of ground cinnamon to the food processor and process the mixture until it turns into a paste. Some bits and chunks of the Medjools will be present and that is okay.
Shape the Bread Next, we shape and assemble the Cinnamon Bread Loaf. Once the dough has risen, deflate and roll it into a rectangle that is ¼ inch thick.
Spread the Medjool Date Filling over the dough. You can sprinkle a tablespoon or two of brown sugar over the filling but it is completely optional.
Roll the dough into a tight log starting on the long edge. Pinch the ends to seal and position the log with the seams down. Starting from 1 inch below the top of the log, cut the log in half to split it into two flaps.
Rotate the flaps so that the cut sides are facing up, then braid away!
Let Rise and Bake! Let the Loaf bread rise for another hour, then bake at 350 F for 20-22 minutes, or until golden. Drizzle sugar glaze over the warm bread and sprinkle with flaked almonds.
- You can use the leftover Medjool Dates in the tub as an energy booster at any time.
- Natural Delights Medjool Dates are great as savory snacks. Pair them with a handful of nuts or some smoked cheese.
- Sweet tooth? Eat them with a piece of dark chocolate, or with a cup of greek yogurt. Either way, you get a nutrient-dense pick-me-up snack handy at all times.
- Medjool dates do not contain processed sugar, no pesticides and additives. They are high in fiber and have a low glycemic index. They are filling, quick sweet fix that does not leave you crashing after.