This easy Date and Walnut Loaf is the perfect afternoon tea treat. Packed with naturally sweet dates and crunchy walnuts, this quick bread recipe is an old-fashioned family favourite.
You won't need to get the mixer out of the cupboard for this date and walnut loaf cake either, and the whole recipe comes together in one bowl.
Why I think you will love this recipe
- easy melt-and-mix recipe
- pantry staples
What you need to make this recipe
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- dates
- boiling water
- salted butter
- vanilla extract
- light brown sugar
- an egg
- self-raising flour (self-rising flour) - see the substitutions section below for instructions to make your own at home if needed
- walnuts
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions
- self-raising flour - it's easy to make your own using this ratio: for every cup (150g) of plain flour (all-purpose flour), add 2 teaspoons of baking powder and sift together well. For this loaf recipe (as written), you will need 4 teaspoons of baking powder and 300g of plain flour
- salted butter - substitute unsalted butter with a pinch of salt
- walnuts - sub with other nuts like pecans or hazelnuts
Variations
- swap the dates for raisins
- add a pinch of cinnamon to the cake batter
How to make date and walnut loaf
- Soak dates in boiling water.
- Add in melted butter.
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- Mix in brown sugar and vanilla.
- Mix in egg.
- Stir in the self-raising flour, then walnuts.
- Spoon the batter into a greased and lined loaf pan and bake.
My top tips for the best result
- I use the time the dates are soaking to grease and line my tin.
- If you are using walnuts that are already in your cupboard, check their freshness before adding them; they can easily go rancid.
- Don't overmix the batter. Once you add the flour, only mix until there are a few streaks of flour left, then add the walnuts for the final few strokes.
Serving suggestion
Spread with a generous smear of butter to serve - so good!
Storage
Store this date and walnut loaf in an airtight container (or well wrapped in plastic wrap) at room temperature for up to three days.
This recipe is suitable for freezing. I would suggest freezing in individually wrapped slices for convenience when thawing.
More date recipes
Date and Walnut Slice - a simple melt-and-mix slice using dates and walnuts, plus light and dark brown sugar for a rich and chewy slice with a slight toffee flavour.
Dates Wrapped in Prosciutto - a beautifully paired taste combination of sweet medjool dates stuffed with savoury gorgonzola, wrapped in slightly salty prosciutto, then oven-baked. A delicious date appetiser!
📖 Recipe
Date and Walnut Loaf
Ingredients
- 200 g dates chopped
- ½ cup boiling water
- 90 g salted butter melted
- 160 g light brown sugar
- 2 teaspoons vanilla extract
- 1 egg
- 300 g self-raising flour (self-rising flour) sifted
- 100 g walnuts chopped
Watch me make this recipe
Instructions
- Preheat oven to 160℃.
- To a large bowl, add chopped dates, then pour over boiling water and leave to soak for 5 minutes.200 g dates½ cup boiling water
- Meanwhile, grease and line a 10cm x 20cm loaf tin with baking/parchment paper and set aside.
- To the date mixture, add the melted butter, light brown sugar and vanilla and mix to combine.90 g salted butter160 g light brown sugar2 teaspoons vanilla extract
- Mix in egg.1 egg
- Stir in flour until you have a few streaks of flour left, then mix in chopped walnuts (don't overmix).300 g self-raising flour (self-rising flour)100 g walnuts
- Spoon the batter into the prepared pan and lightly smooth the top.
- Bake for 60 minutes, or until a skewer or cake tester inserted into the centre of the loaf comes out clean with a few moist crumbs.
- Remove from the tin and place on a wire rack to cool.
- Once the loaf is cool, slice (see my notes) and enjoy.
Notes
- I usually grease and line my cake tin/pan when I start cooking - but for this recipe, I use the soaking time for the dates to line my loaf tin to cut down on the overall time.
- If you already have walnuts in the cupboard, check their freshness before adding them; they can easily go rancid.
- I slice this loaf into 8, then I cut each slice in half to serve.
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