Date & Walnut Loaf Recipe

Introduction

This Date & Walnut Loaf is a moist and flavorful treat perfect for afternoon tea or a comforting snack. With soft dates and crunchy walnuts, it offers a lovely balance of sweetness and texture that’s sure to please any palate.

Ingredients

• 125g unsalted butter, cubed and softened, plus extra for the tin
• 200g soft dates, pitted and roughly chopped
• ½ tsp bicarbonate of soda
• 150g light muscovado sugar
• 2 eggs
• 1 tsp baking powder
• 225g self-raising flour
• 100g walnuts, roughly chopped
• 1 tbsp icing sugar

Instructions

1. Step 1: Heat the oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin and line it with baking parchment.
2. Step 2: In a large bowl, combine the butter, dates, bicarbonate of soda, and 150ml boiling water. Stir until the butter melts, then leave to stand for about 20 minutes until the dates soften.
3. Step 3: Whisk in the sugar until smooth, then gradually whisk in the eggs until fully combined.
4. Step 4: Beat in the baking powder, flour, and a pinch of sea salt until the batter is smooth with no flour lumps.
5. Step 5: Fold in three-quarters of the walnuts, then pour the mixture into the prepared tin. Sprinkle the remaining walnuts evenly on top.
6. Step 6: Bake for 20 minutes, then reduce the oven temperature to 170C/150C fan/gas 3 and bake for another 45-50 minutes until golden brown and a skewer inserted into the center comes out clean.
7. Step 7: Let the loaf cool in the tin for 15 minutes before transferring it to a cooling rack to cool completely.
8. Step 8: Dust lightly with icing sugar before slicing and serving.

Tips & Variations

• Soaking the dates in boiling water with bicarbonate of soda softens them and enhances their sweetness—don’t skip this step.
• For extra flavor, try adding a teaspoon of cinnamon or a splash of vanilla extract to the batter.
• You can substitute pecans for walnuts if preferred, or mix both for a nutty twist.

Storage

Store the cooled loaf in an airtight container at room temperature for up to 3 days. To keep it longer, freeze the whole loaf or sliced pieces in airtight containers or reusable freezer bags for up to three months. Defrost thoroughly overnight before serving. Warm slices lightly in the oven or toaster for a fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular baking soda instead of bicarbonate of soda?

Yes, bicarbonate of soda and baking soda are the same. The term “bicarbonate of soda” is commonly used in the UK, while “baking soda” is used elsewhere.

Can I make this loaf gluten-free?

To make it gluten-free, substitute the self-raising flour with a gluten-free self-raising flour blend. Ensure all other ingredients are gluten-free as well.

Date & Walnut Loaf Recipe

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★★★★★

4.7 from 140 reviews

• Author: Sophie
• Total Time: 1 hour 35 minutes
• Yield: 1 loaf (about 12 slices) 1x

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Description

A moist and flavorful Date & Walnut Loaf combining the natural sweetness of dates with crunchy walnuts, baked to golden perfection. This classic loaf is perfect as a comforting snack or a delightful accompaniment to tea or coffee.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 125g unsalted butter, cubed and softened, plus extra for the tin
• 200g soft dates, pitted and roughly chopped
• ½ tsp bicarbonate of soda
• 150g light muscovado sugar
• 2 eggs
• 1 tsp baking powder
• 225g self-raising flour
• 100g walnuts, roughly chopped
• 1 tbsp icing sugar

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Instructions

1. Prepare the oven and tin: Heat the oven to 180°C/160°C fan/gas mark 4. Butter a 2lb loaf tin (approximately 22 x 10 cm and 6 cm deep) and line it with baking parchment to prevent sticking.
2. Soften the dates: Place the butter, chopped dates, and bicarbonate of soda in a large bowl. Add 150 ml boiling water and stir to melt the butter. Let the mixture stand for around 20 minutes until the dates soften, helping to enhance their natural sweetness and texture.
3. Mix the batter: Whisk in the light muscovado sugar until smooth. Gradually whisk in the eggs until fully combined. Beat in the baking powder, self-raising flour, and a pinch of sea salt, mixing until the batter is smooth and free of flour lumps.
4. Add walnuts: Fold in three-quarters of the roughly chopped walnuts gently to keep some texture. Pour the batter into the prepared loaf tin and sprinkle the remaining walnuts evenly over the top for a crunchy finish.
5. Bake the loaf: Bake in the preheated oven for 20 minutes. Then reduce the temperature to 170°C/150°C fan/gas mark 3 and continue baking for another 45-50 minutes until the loaf is golden brown and a skewer inserted into the center comes out clean.
6. Cool and serve: Allow the loaf to cool in the tin for 15 minutes. Then transfer it to a cooling rack to cool completely. Once cooled, dust lightly with icing sugar and slice to serve. This loaf freezes well; freeze whole or sliced in an airtight container or reusable freezer bags for up to three months. Defrost thoroughly overnight before serving.

Notes

• Ensure the dates are soft for a moist texture; soaking with boiling water accelerates this process.
• Use light muscovado sugar for a rich, caramel-like sweetness that complements the dates.
• Folding walnuts carefully preserves their crunch and adds a pleasant texture contrast in the loaf.
• Cooling the loaf fully before dusting with icing sugar prevents melting and keeps the topping neat.
• The loaf can be frozen for up to three months. Slice before freezing if preferred for easier portioning.

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Category: Baking
• Method: Baking
• Cuisine: British

Keywords: Date loaf, walnut loaf, baking, tea cake, sweet bread, homemade loaf