Date Walnut Loaf

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A simple and moist loaf that never goes out of style, this Date Walnut Loaf is a classic favourite, packed full of sweet dates and the crunch of walnuts too. Ready to eat in just over an hour.

Did you have a grandmother that always had something nice to eat in the cupboard when you visited?

Chances are, Date and Walnut Loaf was a regular item, as well and other classics such as Yo-Yo’s, Jam Drops, Apple & Sour Cream Slice, or even a simple baked Lemon Slice.

The reason these old fashioned recipes have remained popular, besides from the childhood memories they evoke, is that they are no-fail, simple and inexpensive to make, and they taste so good!!! So let’s get baking…

Why You’re Going To Love This Date Walnut Loaf

Mmmmm….. the smell of this loaf baking is divine with lots of comforting caramel aromas from the dates and brown sugar. Ready to eat in just a tiny bit over an hour!

• It’s a classic! – recipes are regarded as ‘classic’ for good reason – because everyone loves them!
• Inexpensive to make – dates are an incredibly cheap baking item that adds a whole lot of flavour. Plus other basics – egg, flour, brown sugar and some walnuts, and you have a fabulous loaf for a fraction of the price of a commercially baked loaf.
• One bowl – this recipe is made in just one bowl – just mix and bake. Say hello to hardly any washing up (and who doesn’t hate doing dishes!)
• Perfect for a bake sale or cake stall – I can guarantee this favourite loaf will quickly sell out!
• Keeps well – date loaf stays moist thanks to the sweet dates inside. Keep it in an airtight container for up to 4-5 days, and just slice as needed. You can also freeze date & walnut loaf – see my notes below.
• Conventional and Thermomix- this date and walnut loaf can be made conventionally or in a Thermomix. Both methods are included in the instructions below.

What You Need

All of the ingredients are basic baking staples, along with some pitted dates and walnuts.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

• Dates – pitted. No need to use fresh dates such as medjool ones, the common semi dried dates in the baking section of the supermarket are what you need for this loaf.
• Water – to cook the dates in. They will soften and absorb the water as they cook.
• Butter – melted. I recommend using real, salted or unsalted butter rather than margarine or butter substitutes for best flavour and texture.
• Brown sugar – either light or dark brown sugar can be used in this recipe. Dark brown sugar will result in a richer and more caramel-flavoured loaf.
• Vanilla extract – or vanilla essence.
• Egg – use a large egg (approximately 60g), have this at room temperature.
• Self raising flour – also known as self rising flour. You can use store-bought self-raising flour or make your own by adding 2 tsp baking powder to every 1 cup of plain flour.
• Bicarbonate of soda – also known as baking soda. Bicarb soda is a leavening agent which is used to raise soda breads and full-flavoured loaves such as this one.
• Salt – just a pinch, or omit if using salted butter. 
• Walnuts – chopped. Check the date to make sure your walnuts are nice and fresh for best results. Reserve some chopped walnuts to sprinkle over the top of the loaf.

Equipment Required

If you have a Thermomix, the whole mixture can be prepared in this, otherwise you will need a:

• Large mixing bowl.
• Microwave (or alternatively a stove-top) – for cooking the dates and melting the butter.

You will also need:

• Loaf tin – greased and lined.
• Oven – I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.

Step By Step Instructions

Ready in an hour, this date and walnut loaf is simply gorgeous served warm, with a generous spread of butter melting on to it, or as a welcome lunch box addition.

Step 1 – Cook The Dates

Preheat your oven to 160 degrees celsius (fan-forced), and grease and line the base and sides of a loaf tin, approximately 12cm x 30cm.

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).

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).

It’s fine if t are still some ‘chunks’ of date in the mix!

Step 2 – Add Butter And Sugar

Add the melted butter and brown sugar to the date mixture, and stir to combine.

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.

Step 3 – Add The Rest Of The Wet Ingredients

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.

Step 4 – Add The Dry Ingredients

Sift over the self-raising flour, bicarbonate of soda, a pinch of salt. Add the chopped walnuts, reserving some for sprinkling over the top of the loaf.

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.

Step 5 – Bake

Pour mixture 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 loaf tin for 10 minutes before removing to finish cooling on a wire rack.

Expert Tips

Here’s some simple tips for baking this scrumptious date and walnut loaf.

• 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.

FAQs

If I use a non-stick loaf tin, do I still have to line it with baking paper?

I strongly recommend lining all trays and tins with baking paper, as this makes cleaning up easier, and reduces the risk of food sticking to the tin.

How can I store this loaf?

The dates keep this loaf lovely and moist, in fact the flavours blend further over a couple of days, so just store your date & walnut loaf at room temperature in an airtight container. You can store date loaf like this for 4-5 days.

Can I freeze walnut date loaf?

Sure, it’s a great recipe to bake and freeze for a later date. 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.

Love my Date & Walnut Loaf? Then you must try my VERY BEST Banana Bread recipe (backed by ample 5 star reviews), along with some other simply delicious loaves!

Jo – “Best banana bread I’ve ever made!!!”

Alex – “I absolutely loved this recipe! Trying to get into baking for the holidays and definitely saving this recipe for all time use!”

Sheryl – “Best Banana Bread ever !! Easy to make and fantastic tasting. We ate half hot and the other cold. Amazing and delicious both ways. Thank you so much”.

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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.

Course: breads and loaves, lunch box snacks
Cuisine: sweet breads and loaves
Prep Time: 20 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 14 serves
Calories: 243kcal

Ingredients

1. 250 g pitted dates
2. 250 g water
3. 90 g butter melted
4. 150 g (¾ cup) brown sugar
5. 2 tsp vanilla extract
6. 1 egg lightly beaten
7. 225 g (1 ½ cups) self-raising flour
8. 1 tsp bi-carbonate soda
9. pinch of salt
10. 90 g (¾ cup) walnuts chopped

Metric – US Customary

Instructions

1. 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).
2. 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: t 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).
3. 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.
4. 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.
5. 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.
6. 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

Calories: 243kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 129mg | Potassium: 183mg | Fiber: 2g | Sugar: 22g | Vitamin A: 181IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 1mg

Recipe by CookGoodRecipes.com