Date and walnut loaf

Date and walnut loaf
  • Serves icon Makes 1kg loaf
  • Time icon Hands-on time 15 min, plus cooling. Oven time 50-60 min

This classic date and walnut loaf recipe comes from Irish food writer Cherie Denham. We defy you to resist it warm from the oven spread with plenty of butter.

Cherie says: “This recipe has no yeast, so it’s one of those loaves you can mix and fling into the oven straightaway. It will stay fresh for a few days if wrapped in baking paper and kept in an airtight tin. It’s so good eaten in myriad ways: on its own, toasted, buttered or with a wedge of cheese.”

Recipe taken from The Irish Bakery (Montgomery Press £27) and tested by delicious. For another baking classic, try our coffee and walnut cake.

 

Nutrition: Per slice (for 10 slices)

Calories
297kcals
Fat
11g (3.8g saturated)
Protein
5.2g
Carbohydrates
42g (26g sugars)
Fibre
3.2g
Salt
0.1g
Calories
297kcals
Fat
11g (3.8g saturated)
Protein
5.2g
Carbohydrates
42g (26g sugars)
Fibre
3.2g
Salt
0.1g

Ingredients

  • 55g unsalted butter, plus extra to grease
  • 255g pitted dates, chopped
  • 1 tsp bicarbonate of soda
  • 110g dark soft brown sugar
  • 225ml boiling water
  • 1 medium free-range egg, beaten
  • 2 tsp vanilla extract
  • 85g walnuts, roughly chopped
  • 225g self-raising flour
  • ½ tsp baking powder
  • 1 tsp ground mixed spice
  • 1 tsp ground allspice

You’ll also need

  • 1kg loaf tin

Method

  1. Heat the oven to 140°C fan/gas 3. Grease the loaf tin with butter and line with baking paper, ensuring some paper overhangs for when the dough rises.
  2. Put the dates, bicarbonate of soda, butter and sugar in a large bowl and pour in the boiling water. Set aside to cool.
  3. Once cooled, add the egg, vanilla and walnuts, stirring well to combine. Sift the flour, baking powder, a pinch of salt, the mixed spice and allspice into the mixture and stir, making sure all the flour is incorporated evenly. Pour the batter into the prepared tin, then bake on the middle shelf of the oven for 50-60 minutes. The loaf is ready when a skewer pushed into the centre comes out clean.
  4. Put the tin on a wire rack to cool. Once cool, remove the loaf from the tin, slice and eat it straightaway.

Recipe By

Cherie Denham

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