Spiced Date and Nut Loaf

Name: Spiced Date and Nut Loaf
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
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)

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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
Substitutions/Variations
Other Loaf Cakes You May Like
Making the Spiced Date and Nut Loaf
Pro Tips for this Recipe
Storage and Freezing
Date and Nut Loaf FAQ
📖 Recipe
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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 metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters 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

Where did a Date and Nut Loaf originate?

The Date and Walnut recipe originated in Scotland but is enjoyed across Commonwealth Countries such as South Africa, Australia, and New Zealand.

Can a date and nut loaf be frozen?

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.

Can the date and nut loaf be made in advance?

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

Mary-Lou Watkins

This spiced date and nut loaf are moist, flavoured with sweet dates and dotted with crunchy walnuts. A thick slice goes perfectly with the afternoon cup of tea!

4.77 from 13 votes

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Dessert, Snack

Cuisine Scottish

Servings slices

Calories 300 kcal