Date Walnut Loaf

A simple and moist loaf that never goes out of style, this Date and Walnut Loaf is a classic favourite, packed full of sweet dates and the occasional crunch of walnuts too.

5 from 10 votes

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Course: breads and loaves, lunch box snacks

Cuisine: sweet breads and loaves

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: serves

Calories: 243kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

mixing bowl
Sieve
Thermomix (optional)
Oven

Ingredients

250 g pitted dates
250 g water
90 g butter melted
150 g (¾ cup) brown sugar
2 teaspoon vanilla extract
1 egg lightly beaten
225 g (1 ½ cups) self-raising flour
1 teaspoon bi-carbonate soda
pinch of salt
90 g (¾ cup) walnuts chopped

Metric - US Customary

Instructions

Preheat oven to 160 degrees celsius (fan-forced). Grease and line the base and sides of a loaf tin (approximately 12cm x 30cm or 4.5 x 12 inches).
Place the dates and water into a large microwave-safe bowl. Heat in 30 second bursts (stirring each time) until the dates have softened and resemble a thick paste (approximately 3-4 minutes).
Note: there will still be some larger chunks of dates - this is fine!
If using a Thermomix: Place the dates, water and butter into the Thermomix bowl. Mix for 4 minutes, 80 degrees, Speed 2 (or until the dates have softened and resemble a thick paste).
Add the melted butter and brown sugar and stir until well combined.
If using a Thermomix: Add the brown sugar and mix for 10 seconds, Speed 6. Scrape down the sides of the bowl and repeat for a further 10 seconds.
Add the egg and vanilla extract and stir through.
If using a Thermomix: Add the egg and vanilla extract and mix for 5 seconds, Speed 6.
Sift over the self-raising flour, bicarbonate of soda, a pinch of salt and the chopped walnuts.
Fold dry ingredients through the date mixture.
TIP: reserve a few walnuts for decorating.
If using a Thermomix: Add the self-raising flour, bicarbonate soda and a pinch of salt. Mix for 5 seconds, Speed 6. Scrape and repeat for a further 5 seconds (or until combined). Stir the walnuts through with the spatula.
Pour into the prepared loaf tin, sprinkle over the reserved walnuts and cook for 45 minutes or until a skewer inserted into the middle comes out clean.
Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS:

Check expiry dates on your walnuts - you want fresh crunchy walnuts for the best loaf.
Omit the walnuts - if you want a nut-free loaf, although I think they add a welcome flavour and crunch to the texture.
Some old fashioned date loaf recipes replace the water with black tea as a variation.
Don't overmix - the ingredients just need to be gently combined, not beaten.
If your walnut date loaf is over-browning on top (it happens... all ovens are so different), simply place a sheet of foil loosely over the top and continue baking.
Test to see if it's cooked - insert a skewer into the middle of the loaf near the end of baking time. If it comes out clean or with just a few crumbs, it's cooked. If not, continue baking for a few more minutes and test again.
Store your date & walnut loaf at room temperature in an airtight container for 4-5 days.
Freezing - you can freeze the whole loaf, or as slices. Wrap loaf or slices in foil or plastic wrap and freeze in an airtight container for up to 3 months. Defrost at room temperature before serving.

Nutrition