Date and walnut loaf

Best served drizzled with butter!

  • 15 mins preparation
  • 45 mins cooking
  • Serves 10
  • Print
Packed full of naturally sweet, caramelised dates and crunchy walnut pieces, this dense, golden loaf is perfect served toasted with a drizzle of butter for an easy dessert or morning treat.
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Date and walnut loaf
  • 250 gram pitted dates
  • 1 cup (250ml) boiling water
  • 90 gram butter, melted, plus extra butter, to serve
  • 3/4 cup (165g) caster sugar
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 1 1/2 cup (225g) self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon mixed spice
  • 1 pinch salt
  • 1/2 cup (60g) chopped walnuts, plus 2 tbsp extra


Date and walnut loaf
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line a 21cm x 11cm loaf pan.
  • 2
    Place dates in a large heatproof bowl. Pour over boiling water. Cover with a plate. Stand 5 minutes, until dates soften.
  • 3
    Stir in melted butter and sugar until well combined. Stir in vanilla and egg.
  • 4
    Sift together flour, bicarbonate of soda, mixed spice and a little salt. Fold into date mixture. Fold through walnuts. Spoon mixture into prepared pan and scatter over extra walnuts. Bake 45 minutes, until a skewer inserted comes out clean. Cool in pan 2 minutes, then turn out onto a wire rack. Slice and serve with extra butter.


This dish is suitable to freeze.

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