Date and Walnut Loaf
A classic, moist country tea loaf packed with sweet softened dates and crunchy chopped walnuts, best served sliced thick with salted butter.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 295 kcal
Equipment
- •20 x 10 cm loaf tin
- •Baking paper
- •Heatproof mixing bowl
- •Wooden spoon
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 295 kcal
- fat
- 11 g
- carbs
- 44 g
- fibre
- 3 g
- protein
- 5 g
- calories
- 295 kcal
Instructions
- 1
Preheat the oven to 180 C (160 C fan-forced) and grease and line a loaf tin with baking paper.
- 2
Place the chopped dates and bicarbonate of soda into a large heatproof bowl.
- 3
Pour the boiling water over the dates and leave to stand for 10 minutes until soft.
- 4
Add the cubed butter to the hot date mixture and stir until completely melted.
- 5
Stir in the brown sugar, beaten egg, and vanilla extract until smooth.
- 6
Sift in the plain flour, baking powder, and salt.
- 7
Gently fold the dry ingredients into the wet mixture until just combined.
- 8
Fold through the chopped walnuts until evenly distributed throughout the batter.
- 9
Pour the batter into the lined loaf tin and smooth the surface.
- 10
Bake for 50 to 55 minutes until a skewer inserted into the centre comes out clean.
- 11
Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Chef's tips
Soaking the dates in boiling water with bicarbonate of soda breaks down the skins and creates an exceptionally moist crumb. Toasting the walnuts in a dry pan before chopping will deepen their nutty flavour. This loaf slices much more cleanly once it has cooled completely, or even better on the second day.
Ingredient substitutions
- walnuts → pecans or roasted macadamias
- brown sugar → white caster sugar or raw sugar
Storage
Store the loaf in an airtight tin at room temperature for up to five days, or freeze sliced for up to three months.
Reheating
Warm individual slices in a toaster or under a moderate grill for two minutes before buttering.
Common mistakes to avoid
- •Skipping the date soak, which results in dry date clumps and a dry loaf.
- •Over-mixing the flour into the batter, which makes the loaf dense and tough.
- •Slicing while piping hot, which can cause the tender crumb to crumble.
Serving suggestions
Cooked Date and Walnut Loaf?
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