This date and nut loaf is lightly spiced, moist, flavored with sweet dates, and dotted with crunchy walnuts. A thick slice (perhaps with a smattering of butter) goes perfectly with the afternoon cup of tea!

A date and nut loaf has been on my "to-bake" list for quite some time. I have several very similar recipes floating in and around my recipe book.
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What You Need for this Recipe
Equipment
This recipe needs mixing bowls, a loaf pan, a whisk, a spatula or wooden spoon, and baking paper.
Ingredients
Dates, pitted and chopped. Any variety of dates can be used for this recipe.
Walnuts can be replaced with pecan nuts or even almonds. Or you can even leave the nuts out completely.
Boiling water to moisten and soften the dates.
Baking soda - to neutralize the acidic tannins of the dates The baking powder adds additional lift to this loaf.
Butter adds flavor, softness, and moisture and sometimes aids in the leavening of baked goods. I use New Zealand butter in my recipes, which has approximately 82% butterfat and can be very yellow (similar to European or Irish butter). Butter cannot be substituted with butter or margarine spreads, but it can be substituted with baking margarine.
Brown sugar not only adds sweetness and moisture, but it also adds a complex treacle flavor that really compliments the dates.
Eggs - I now use a New Zealand size 6 egg, which is around the same size as Australian and South African Large Eggs, but closer to a US/Europe Medium sized egg.
Vanilla extract, cinnamon, ground ginger, nutmeg, mixed spice, and ground cloves give this loaf a delightful spiced
Flour - plain flour, all-purpose flour, or standard-grade flour.
Refer to the recipe for quantities.
Substitutions/Variations
Butter can be replaced with baking margarine or a vegan baking alternative.
Walnuts can be replaced with pecan nuts or even almonds. Or you can even leave the nuts out completely.
Weighing & Measuring Ingredients
Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.
However, I have activated the grams-to-cups conversions on the recipe card. Simply click on "cups". For these conversions, cups are equal to 240mL/8 fl oz, tablespoons are 15mL and teaspoons are 5mL.
Other Loaf Cakes You May Like
Making the Spiced Date and Nut Loaf
Step 1 - Preheat the oven to 170°C/150°C Fan. Grease and line a loaf pan using the sling method with an overhang for easy removal of the loaf.
Step 2 - Place the dates in a heatproof bowl. Sprinkle the baking soda over the dates, and then pour the boiling water over the dates. Set aside to soak and allow to cool.
Step 3 - Whisk together the softened butter and brown sugar until well combined. Add in the spices, vanilla, and eggs, whisk through until well combined.
Step 4 - Sieve in the flour and baking powder, add in the nuts, and date mixture. Fold the ingredients together using a wooden spoon or spatula. Pour into the prepared loaf tin and baking for 45-55 minutes or until a cake tester comes out just clean.
Step 5 - Once baked, allow cooling in the tin for 10-20 minutes before removing and placing on a wire cooling rack to completely cool. Slice and serve.
Pro Tips for this Recipe
When lining the loaf tin with baking paper, extend the baking paper over the sides of the tin to create a sling. This allows for easy removal of the loaf once baked. Binder clips come in handy to keep the parchment paper in place.
Ovens and Air-Fryers
The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.
For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.
Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
Storage and Freezing
This Spiced Date and Nut Loaf can be stored in an airtight container for 3 to 4 days. Alternatively, once baked, can be sealed in plastic wrap and foil before being placed in the freezer for up to 3 months. Defrost the loaf in the fridge overnight before serving.
Date and Nut Loaf FAQ
The Date and Walnut recipe originated in Scotland but is enjoyed across Commonwealth Countries such as South Africa, Australia, and New Zealand.
Yes. A date and nut loaf, once baked, can be sealed in plastic wrap and foil before being placed in the freezer for up to 3 months. Allow to defrost in the fridge overnight before serving.
Yes. This date and nut loaf can be stored in an airtight container for 3 to 4 days. And can be made a day or two before an event.
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📖 Recipe
Spiced Date and Nut Loaf
Equipment
Ingredients
- 150 grams dates (pitted and chopped)
- 100 g walnuts (roughly chopped)
- 1 teaspoon baking soda
- 200 grams boiling water
- 125 grams butter (softened)
- 100 grams light brown sugar
- 2 eggs (large)
- 2 teaspoons vanilla extract
- 3 teaspoons ground cinnamon
- 2 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon mixed spice
- ¼ teaspoon ground cloves
- 225 grams plain flour (all-purpose/standard grade)
- 2 teaspoons baking powder
- ½ teaspoon salt if using unsalted butter
Instructions
- Preheat the oven to 170°C/340F. Grease and line a loaf tin using the sling method with an overhang for easy removal of the loaf.
- Place the dates in a heatproof bowl. Sprinkle the baking soda over the dates, and then pour the boiling water over the dates. Set aside to soak and allow to cool.150 grams dates,1 teaspoon baking soda,200 grams boiling water
- Whisk together the softened butter and brown sugar until well combined. Add in the spices, salt, vanilla, and eggs, whisk through until well combined.125 grams butter,100 grams light brown sugar,2 eggs,2 teaspoons vanilla extract,3 teaspoons ground cinnamon,2 teaspoon ground ginger,½ teaspoon ground nutmeg,½ teaspoon mixed spice,¼ teaspoon ground cloves,½ teaspoon salt
- Sieve in the flour and baking powder, add in the nuts, and date mixture. Fold the ingredients together using a wooden spoon or spatula. Pour into the prepared loaf tin and baking for 45-55 minutes or until a cake tester comes out just clean.225 grams plain flour,2 teaspoons baking powder,100 g walnuts
- Once baked, allow cooling in the tin for 10-20 minutes before removing and placing on a cooling tack to completely cool. Slice and serve.
Notes
Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. As an Amazon Associate and member of other affiliate programs,I earn from qualifying purchases.
Steve says
Hello Mary-Lou
I congratulate you on this Spicy Date & Walnut Cake Recipe. Pretty well all the Date & Walnut Recipies on youtube are incorrect as they dont have the required Spices which are essential for a Date & Nut Cake.
I use Seven different Spices which give the Date & Walnut Cake its essential Taste and glorious smell and flavour. and warmth.
If you would like to know more about my Date & Nut Recipie drop me a line
Regards
Steve
Mary-Lou says
Hi Steve,
Thank you for your kind words. Seven spices you say! Would like to hear what all you include, and I will try it next time I make a date and nut loaf.
Regards
Mary-Lou
Renuka says
Thanks for the nice recipe. I would like to try it. Is there any substitute for eggs to make this loaf?
Mary-Lou says
Hi
I haven't tested any egg substitute for this recipe. If you do, let me know how it works out for you.
Regards,
Mary-Lou
Dianne says
Could butter be spread on this slice? My son is looking for a date loaf that is sliced and spread with butter.
Mary-Lou says
Hi, butter can definitely be spread on a slice of date loaf. I would suggest room temp butter though - will spread on a little easier.
Regards,
Mary-Lou
Dianne says
Thank You.
Astrid says
Excellent recipe. Thank you
I halved the amount of sugar and added some applesauce. I want this less sweet for breakfast. Used wholemeal spelt. The cake is light and fluffy and very tasty. Shall make again.
Mary-Lou says
That's excellent Astrid! Thank you so much for the feedback and tips!
Lesley says
I have this in the oven and can’t wait to try it. It smells divine, will let you know how it turns out. Lesley
Lesley says
Hi Mary Lou,
Fantastic recipe with great depth of flavour and spot on with spices.
The only change I made was dark muscovado sugar.
Can’t wait to try more of your recipes.
Mary-Lou says
That's awesome! Thank you so much for the feedback 🙂