Baking
Date and Walnut Loaf
03
Sep
Sep
An old fashioned favourite Date and Walnut Loaf is delicious served for morning or afternoon tea spread with a little butter.
I found this recipe in a recipe book put together by the parents when my children were at Primary School, each of the recipes submitted were family favourites and were tried and tested many times over.
Date and Walnut loaf uses basic pantry staples, doesn’t need butter or eggs and you can replace the regular flour for Gluten Free flour, it keeps for 3-4 days or you can freeze slices of the loaf to use at a later date.
Date and Walnut Loaf
A sweet loaf cake of Dates and Walnuts
Ingredients
- 1 Cup Dates, pitted and chopped
- 1 Cup Boiling Water
- 2 Tbsp Maple Syrup
- 1/2 Cup Brown Sugar
- 1 1/2 Cup Self Raising Flour
- 1/2 tsp Bi Carb Soda
- 1 1/2 Cup Walnuts, chopped
Instructions
- Preheat oven 180C
- Line the base and sides of of a large loaf pan with baking paper, allow the paper to overhang the ends.
- Place the chopped dates in a large heatproof bowl, add the maple syrup and pour over the boiling water, let stand for 15 minutes.
- Stir in the sugar.
- Sift the flour and bicarb soda over the date mixture and add the walnuts and stir to combine.
- Spoon the cake mixture into the lined cake tin, bake for 50 minutes or until a skewer inserted in the centre of the cake comes out clean.
- Stand the baked cake in the tin for 5-10 minutes before removing it from the tin, then lift on to a cooling rack to cool.
- Slice and serve spread with butter or cream cheese.
Notes
Replace flour with gluten free flour to make gluten free.
You could replace half of the flour with Wholemeal Flour but I would increase the Bicarb to 1 tsp.
I have added a mashed ripe banana to the mixture and it was lovely.
