Go Back
–+ servings
Moist date and walnut loaf with a thick slice spread generously with butter

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

Prep Time: 20 minutes
Cook Time: 50 minutes
Additional Time: 30 minutes
Servings: 10 slices
This moist old-fashioned date and walnut loaf is beautiful served fresh with butter or toasted a few days later. It works wonderfully gluten free and can be baked in either a regular loaf tin or traditional old-fashioned roll tins.
5 from 2 votes
Print Recipe

Ingredients
 

Date Mixture

  • 175 g chopped dates, about 1 heaped cup
  • 60 g butter, softened, 3 tablespoons
  • 1 teaspoon bi carb soda
  • 250 ml boiling water, 1 cup

Remaining Ingredients

  • 115 g walnuts, roughly chopped, about 1 cup
  • 150 g brown sugar, about 1 loosely packed cup
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 300 g plain flour or gluten-free plain flour, 2 cups
  • 1 teaspoon baking powder
  • ½ teaspoon xanthan gum, for gluten-free version only
  • Pinch of salt
  • 1 teaspoon ground ginger, mixed spice, cinnamon or nutmeg, or any spice you like or nothing at all

Instructions
 

Prepare the Date Mixture

  • Place the chopped dates, softened butter and bi carb soda into a bowl.
  • Pour over the boiling water and stir well. Set aside for 30 minutes so the dates soften and the butter melts.

Prepare the Tins

  • Grease a loaf tin well with butter and lightly dust with flour. Alternatively, grease 2 traditional roll tins. You could use spray oil, but I find the butter and flour method always reliable.
  • Preheat oven to 190°C conventional (375°F) or 170°C fan-forced.

Make the Batter

  • Roughly chop the walnuts.
  • Stir the brown sugar, eggs, walnuts and vanilla into the softened date mixture.
  • In a separate bowl combine the flour, baking powder, salt and any spice you’re using. For the gluten-free version, also add the xanthan gum.
  • Sift the dry ingredients into the date mixture and stir until just combined.
  • Spoon the mixture into the prepared tin or tins. If using traditional roll tins, fill them only halfway before placing the lids on, as the loaf rises considerably during baking.
    Date and walnut loaf batter being spooned into traditional old-fashioned roll tins
  • For the gluten-free version, allow the batter to rest for 5–10 minutes before baking.

Bake

  • Traditional roll tins: approximately 30 minutes.
    Fill the tin only about halfway, then place the lid on before baking. Start checking the loaf after about 30 minutes, as these tins often bake a little faster than a standard loaf tin.
  • Loaf tin: approximately 45–50 minutes
  • If the loaf is browning too quickly before the centre is cooked, loosely cover the top with baking paper or foil.
  • The loaf is ready when a skewer inserted into the centre comes out clean.
  • Leave the loaf in the tin for 10 minutes before turning out onto a wire rack.
    Removing baked date and walnut loaf from a traditional old-fashioned roll tin

To Serve

  • Slice thickly and serve generously buttered. Delicious fresh or toasted over the following days.

Video

Notes

  • The round date roll tins I used in the video are very old, but a viewer kindly mentioned that similar tins are often available online in Australia from stores such as Big W and Kitchen Warehouse.
  • Cup measurements are based on a standard 250 ml Australian measuring cup. 
  • Please note: Australian tablespoons are 20 ml rather than the 15 ml tablespoons commonly used in the US, so 3 Australian tablespoons of butter is roughly 60 g.
  • Traditional roll tins bake more quickly than a loaf tin and are usually ready in around 30 minutes.  The vintage roll tins I used hold approximately 800 ml capacity each.
  • Take care not to overbake the loaf, as it can become dry. 
  • This loaf freezes beautifully. 
  • Walnuts are traditional, but pecans or another nut can also be used.
  • If you prefer no nuts at all, simply replace them with extra chopped dates.
  • Lovely served thickly sliced with butter, either fresh or toasted in the following days. Store in an airtight container for up to 4 days or refrigerate for up to 6 days.
  • For the gluten-free version, allow the batter to rest for 5–10 minutes before baking.