Moist, nutty, and naturally sweet — this classic loaf is the perfect treat for afternoon tea or a cozy breakfast. The richness of dates and crunch of walnuts make every slice delightful!
Ingredients:
- 180g pitted dates, chopped (1½ cups)
- 240ml water (1 cup)
- 1 tsp baking soda
- 115g unsalted butter, softened (½ cup)
- 150g granulated sugar (¾ cup)
- 2 large eggs
- 1 tsp vanilla extract
- 180g all-purpose flour (1½ cups)
- ½ tsp baking powder
- ¼ tsp salt
- 100g walnuts, chopped (1 cup)
Instructions:
- Preheat Oven:
Preheat your oven to 175°C (350°F). Grease and line a 9×5 inch (23×13 cm) loaf pan with parchment paper. - Soften the Dates:
In a small saucepan, combine chopped dates and water. Bring to a boil, remove from heat, and stir in baking soda. Let sit for 10 minutes to soften and cool. - Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. - Add Eggs and Vanilla:
Beat in the eggs, one at a time, then stir in the vanilla extract. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. - Mix Batter:
Gradually add the dry ingredients to the wet mixture. Stir in the date mixture (including liquid) and fold in the chopped walnuts. - Bake:
Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. - Cool:
Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Quick Info:
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8–10 slices
Serving Ideas:
- Serve warm with a smear of butter or cream cheese
- Enjoy as a sweet snack with tea or coffee
- Add a drizzle of honey for extra indulgence
Tips:
- You can toast the walnuts before adding for a deeper nutty flavor.
- Swap out walnuts with pecans for a tasty variation.
- Store wrapped in foil or an airtight container at room temperature for up to 4 days — or freeze for longer!
