Wholemeal date loaf

This date loaf comes out tremendously moist and is great served fresh with melted butter, but also keeps nicely for a rainy day.

  • 1 hr 20 mins cooking
  • Serves 14
  • Print


Wholemeal date loaf
  • 1 cup (170g) seeded dates, halved
  • 2 tablespoon boiling water
  • 1/2 teaspoon bicarbonate of soda
  • 60 gram low-fat dairy-free spread
  • 2 teaspoon finely grated lemon rind
  • 3/4 cup firmly packed brown sugar
  • 200 gram low-fat cottage cheese
  • 2 eggs
  • 2 cup wholemeal self-raising flour
  • 2 tablespoon wheat germ


Wholemeal date loaf
  • 1
    Preheat oven to moderately slow. Grease 14cm x 21cm loaf pan; line base and two long sides with baking paper, extending paper 5cm above edges of pan.
  • 2
    Combine dates, the water and bicarbonate of soda in small bowl, cover; stand 5 minutes.
  • 3
    Using electric mixer, beat spread, rind and sugar in small bowl until light and fluffy. Add cheese; beat until smooth. Add eggs, one at a time; beat until combined.
  • 4
    Stir in flour, wheat germ and date mixture; pour into prepared pan.
  • 5
    Bake, uncovered, in moderately slow oven about 1 hour. Stand 10 minutes; turn onto wire rack to cool.

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