Outback Steakhouse Black Bread

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I was inspired by this recipe on The Whole Food Plant Based Cooking Show by Jill Dalton. This bread is outstanding. It is a nice, moist, slightly sweet, gluten free bread. This is my adapted version.

Dry Ingredients

  • 2 cups buckwheat flour
  • ½ cup walnuts
  • ½ cup raisins
  • ¼ cup cocoa powder or substitute with carob powder
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt

Wet Ingredients

  • 2 cups water*
  • ½ cup pitted dates (85 g/3 oz)
  • 2 Tbsp ground flax
  • 1 Tbsp blackstrap molasses
  • 1 tsp vanilla


  1. Preheat oven to 350°F.
  2. Add the dry ingredients to a small mixing bowl. Mix to combine and set aside.
  3. Add to blender the water, dates, flax, molasses, and vanilla. If dates are dry, let soak for 30 minutes or until soft. Blend mixture until smooth and pour into a large mixing bowl. (Check the bottom of the blender as molasses has a tendency to settle to the bottom).
  4. Add the dry ingredients to the wet mixture and stir to combine.
  5. Scoop/pour batter into a non-stick 8″ x 4″ pan, smooth out the top, and bake for 45-50 minutes. Do the toothpick test to ensure it’s done. Cool loaf on cooling rack.