Date Loaf
This tender, deeply flavored date and walnut loaf is wonderfully moist with rich caramel-like sweetness from soft dates, warm vanilla, and a satisfying crunch from toasted walnuts — a classic bake that pairs beautifully with a hot cup of tea or coffee.
servings0
Ingredients
- 150 g about 1 cup pitted dates, roughly chopped
- 120 g ½ cup hot water, recently boiled
- 1 teaspoon baking soda bicarbonate of soda
- 60 g 4 tablespoon unsalted butter, melted
- 110 g ½ cup packed light brown sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 250 g 2 cups plain all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon table salt
- 100 g 1 cup walnuts, roughly chopped (optional but recommended)
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 180°C / 350°F. Place the rack in the middle position. Grease and line a 9×5-inch (23×13cm) loaf pan with parchment paper, allowing it to hang over the edges for easy removal.
- Roughly chop the dates and place them in a heatproof bowl. Add the baking soda and pour over the hot water. Stir and set aside for 5 minutes to soften.
- In a large mixing bowl, whisk together the melted butter and brown sugar until fully combined. Allow to cool slightly if the butter is still hot.
- Add the room-temperature eggs and vanilla extract to the butter mixture. Whisk until smooth and well incorporated.
- Stir in the softened date mixture and chopped walnuts if using, mixing to combine evenly.
- Add the flour, baking powder, cinnamon, and salt. Fold together with a wooden spoon or rubber spatula until a smooth batter forms. Do not overmix.
- Pour the batter into the prepared loaf pan. Smooth the top with a spoon or offset spatula, then score a shallow line down the center using a butter knife.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil for the last 15 minutes.
- Cool in the pan for 15 minutes before lifting onto a wire rack. Allow to cool completely before slicing.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.