Date & Walnut Loaf – Moist, Delicious & Perfect Fresh or Toasted

Ingredients

• 175 g Dates (chopped into small pieces; will be softened in boiling water)
• 60 g Butter (softened; melted with dates)
• 1 tsp Baking Soda (helps the loaf rise)
• 250 ml Boiling Water (to soften dates and melt butter)
• 150 g Brown Sugar (loosely packed cup; adds sweetness)
• 2 Eggs (large, lightly beaten with a fork)
• 115 g Walnuts (roughly chopped; adds crunch)
• 1 tsp Vanilla Extract (flavor)
• 300 g Gluten‑Free Plain Flour (sifted; for the gluten‑free loaf)
• 1 tsp Baking Powder (leavening agent)
• 0.5 tsp Xanthan Gum (helps structure in gluten‑free batter)
• 1 pinch Salt (enhances flavor)
• 1 tsp Ground Ginger (spice for the gluten‑free loaf; can substitute mixed spice, cinnamon or nutmeg)
• 250 g Plain Flour (regular wheat flour for the non‑gluten‑free loaf (approx 2 cups))
• 1 heaped tsp Mixed Spice (spice blend for the regular loaf)

Instructions

1. Soften Dates and Melt Butter

   Chop 175 g dates into small pieces, place in a small bowl, add 60 g softened butter, 1 tsp baking soda, then pour 250 ml boiling water over the mixture and stir until the butter melts.

   Time: PT35M

2. Prepare Walnuts

   Roughly chop 115 g walnuts (about 1 cup) and set aside.

   Time: PT5M

3. Grease and Flour Tins

   Generously butter the loaf tin (and roll tins if using) and dust lightly with flour, tapping out excess.

   Time: PT5M

4. Beat Eggs

   Lightly beat 2 large eggs with a fork until just combined.

   Time: PT2M

5. Make Gluten‑Free Batter

   To the softened date mixture add 150 g brown sugar, the beaten eggs, 115 g chopped walnuts, and 1 tsp vanilla extract. In a separate bowl sift 300 g gluten‑free flour, 1 tsp baking powder, 0.5 tsp xanthan gum, a pinch of salt and 1 tsp ground ginger. Fold the dry ingredients into the wet mixture until just combined. Let the batter rest 7 minutes.

   Time: PT15M

6. Fill Loaf Tin

   Pour the gluten‑free batter into the prepared loaf tin, filling it about halfway (the batter will rise).

   Time: PT2M

7. Make Regular Batter

   Repeat step 5 using 250 g regular plain flour, 1 tsp mixed spice (heaped) instead of ginger, and the same amounts of sugar, eggs, walnuts, and vanilla. Fold gently and let rest 7 minutes, then pour into the second tin (or roll tins), filling halfway.

   Time: PT12M

8. Bake the Loaves

   Place both tins in a pre‑heated oven at 180 °C (350 °F). Bake the regular loaf for about 35 minutes and the gluten‑free loaf for up to 50 minutes. After 35 minutes, if the gluten‑free loaf is browning too quickly, loosely cover it with parchment or foil and continue baking.

   Time: PT55M

   Temperature: 180°C

9. Test for Doneness

   Insert a metal skewer into the centre of each loaf; it should emerge clean with no wet batter.

   Time: PT5M

10. Cool and Unmold

    Allow the loaves to cool in their tins for 10 minutes, then turn them out onto a wire rack to cool completely before slicing.

    Time: PT10M

Nutrition Facts

Calories

328

Protein

6 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g