Name: Date & Walnut Loaf Recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Cuisine: British
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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Introduction

This Date & Walnut Loaf is a moist and flavorful treat, perfect for teatime or a cozy breakfast. Combining soft dates and crunchy walnuts, it offers a delightful texture and natural sweetness that’s hard to resist.

A brown loaf cake with a rough top sprinkled with powdered sugar and chopped walnuts sits on a light wooden tray on a white marbled surface. Two slices of the cake are placed in front showing a dense interior filled with nuts and dark pieces. Around the tray, there are three cups of coffee with light brown foam in white cups, and a small white bowl filled with walnuts on the right side. The scene has warm lighting and looks cozy. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 180°C (160°C fan)/gas mark 4. Butter a 2lb (22 x 10cm, 6cm deep) loaf tin and line it with baking parchment.
Step 2: In a large bowl, combine the butter, chopped dates, and bicarbonate of soda. Add 150ml boiling water, stir to melt the butter, and leave to stand for about 20 minutes until the dates have softened.
Step 3: Whisk in the sugar until the mixture is smooth, then gradually whisk in the eggs until fully combined.
Step 4: Beat in the baking powder, self-raising flour, and a pinch of sea salt until the batter is smooth with no lumps of flour.
Step 5: Fold in three-quarters of the walnuts, then pour the batter into the prepared tin. Sprinkle the remaining walnuts on top.
Step 6: Bake for 20 minutes, then reduce the oven temperature to 170°C (150°C fan)/gas mark 3 and bake for another 45 to 50 minutes. The loaf is done when golden brown and a skewer inserted in the centre comes out clean.
Step 7: Cool the loaf in the tin for 15 minutes before transferring it to a cooling rack to cool completely.
Step 8: Once cooled, lightly dust with icing sugar and slice to serve.

Tips & Variations

For extra flavor, toast the walnuts lightly before folding them into the batter.
Swap walnuts for pecans or almonds if preferred.
If you like a spiced touch, add ½ tsp cinnamon or mixed spice to the dry ingredients.
Ensure the dates are soft; if they’re too dry, soak them a bit longer in the boiling water.

Storage

Store the loaf wrapped in cling film or in an airtight container at room temperature for up to 4 days. For longer storage, freeze the whole loaf or sliced pieces in airtight containers or freezer bags for up to three months. Defrost thoroughly overnight before serving.

How to Serve

A loaf of dark brown nut bread sits on a light wooden tray, topped with chopped walnuts and a light dusting of powdered sugar, showing a rough textured top layer. Two thick slices are cut and placed at the bottom of the tray, revealing a dense, moist inside with visible pieces of nuts embedded. Around the tray, there are three white cups of coffee with light brown frothy tops and a small white bowl filled with whole walnuts on a white marbled surface. The scene is bright and clean, focused on the bread and accompanying coffee. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of flour?

Self-raising flour is best for this recipe to ensure the loaf rises well. If you only have plain flour, add 1½ tsp of baking powder instead.

How do I know when the loaf is fully baked?

Insert a skewer or toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the loaf is done. If batter sticks to it, bake for a few more minutes and test again.