Date and Walnut Loaf

My date and walnut loaf is the perfect tea-time treat. With naturally sweet dates and crunchy walnuts, it's an old-fashioned, family favourite recipe.

Course Sweet Treats

Cuisine International

Total Time 1 20

Servings

Calories 228kcal

Author Lee-Ann Grace

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

Metric - US customary

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 dates, ½ 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 butter, 160 g light brown sugar, 2 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.

Video

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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition