Date and Walnut Loaf
In short: Soft chopped dates soaked in hot water give this old-fashioned loaf a dark, toffee-like crumb, with crunchy walnuts in every slice. It takes about 1 h 20 min in total and makes 10 servings.
- Prep
- 25 min
- Cook
- 55 min
- Resting
- 15 min
- Total
- 1 h 20 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 290 kcal
A date and walnut loaf is the kind of bake people slice thin and spread with butter at teatime. Dates soaked in hot water with a little baking soda melt into the batter, so the crumb turns dark, soft and caramel-like without any molasses. It keeps for days, travels well and needs no special equipment, only a bowl and a spoon.
Instructions
- Put the chopped dates in a heatproof bowl, sprinkle over the baking soda and pour in the boiling water. Stir and leave for 15 minutes, until the dates are soft and the liquid is cool enough to touch.
- Heat the oven to 175°C (350°F). Grease a 23 x 13 cm (9 x 5 inch) loaf pan and line it with parchment paper.
- Beat the softened butter and brown sugar with a spoon or electric mixer until creamy, about 2 minutes. Beat in the egg and vanilla.
- Stir in the date mixture, including the soaking liquid. The batter will look thin and slightly curdled, which is normal.
- Whisk the flour, baking powder and salt together, then fold into the batter until just combined. Fold in the walnuts.
- Scrape the batter into the pan and bake for 50 to 55 minutes, until the top is firm and dark gold and a skewer in the center comes out clean.
- Cool in the pan for 20 minutes, then lift out onto a rack. Cool completely before slicing for neat slices.
Tips
- Use soft pitted dates. If yours are dry, soak them 5 minutes longer. Medjool dates work well when chopped, using the same weight.
- Add a teaspoon of finely grated orange zest or a pinch of ground cardamom for a more aromatic loaf.
Questions and answers
Can I use other nuts or leave them out?
Pecans or hazelnuts work well, and the loaf is still good without nuts. Toast the nuts first for a deeper flavor.
How long does date and walnut loaf keep?
Wrapped tightly, it keeps for 5 days at room temperature, and the flavor deepens after the first day. Freeze slices for up to 3 months.
Why is the batter so thin?
The dates and their soaking water add a lot of liquid. The loaf bakes into a soft, moist crumb as the flour and dates absorb it, so do not add extra flour.
How long does it take to make Date and Walnut Loaf?
About 1 h 20 min in total: 25 min of preparation and 55 min of cooking.
How many calories are in Date and Walnut Loaf?
About 290 kcal per serving, with 4 g of protein, 45 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 45 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sugar | 27 g |
| Sodium | 255 mg |
Estimated values, calculated from the ingredients.
