Elizabeth's Date and Nut Loaf

Sunday 18 January 2015

 Elizabeth's Date and Nut Loaf

I was feeling very nostalgic today and so I made a Date & Nut loaf.  I just love Date & Nut loaf, and so does my husband.  It goes so well with a nice hot cup of tea.

What can be more comforting than a lovely fresh quick bread enjoyed with a hot steaming cuppa?  Not a lot!

Elizabeth's Date and Nut Loaf

My mother always made a beautiful Date and Nut Loaf.  

We loved it when she would bake it,  and when she made her War Cake for us at Christmas.  It was full of fat sticky raisins! I love raisins.

Mom didn't bake very often. Christmas was probably the one time of year she would bake the most and we loved all of it!  I am a much more prolific baker.

 Elizabeth's Date and Nut Loaf

I couldn't find mom's recipe today though . . . so I used my ex mother in law's.  

It's a really good recipe too.  Moist and scrummy . . . and filled with lots of toasted walnuts and sticky dates.

 Elizabeth's Date and Nut Loaf

Oh so perfect with a hot cuppa herbal tea.  Spread with butter . . . of course.  In for a penny, in for a pound!

Perfect for elevensies, or afternoon tea . . . or for just munching on when you feel a bit peckish. Also great to pack in lunches.



1 cup dates, chopped (170g)
3/4 cup boiling water (6 fluid ounces)
1 tsp bicarbonate of soda
2 TBS butter
3/4 cup sugar (145g)
1 large free range egg
1 tsp vanilla
1 3/4 cup flour (245g)
1/2 tsp salt
1/2 cup chopped walnuts (60g)
several whole walnuts to decorate


It's very low fat . . . there are only 2 TBS of fat in the entire loaf.  That's not bad eh!
I think I'll have another piece!

You don't mind slathering on the butter when a loaf is as low in fat as this one is. Filled with plenty of toasty nutty crunch and sweet sticky dates.

Yield: 1 loaf
Author: Marie Rayner


Prep time: 15 MinCook time: 1 HourInactive time: 5 MinTotal time: 1 H & 20 M
A moist and delicious loaf to serve with tea. Its lush sliced thin and spread with soft butter.


  • 1 cup dates, chopped (170g)
  • 3/4 cup boiling water (6 fluid ounces)
  • 1 tsp bicarbonate of soda
  • 2 TBS butter
  • 3/4 cup sugar (145g)
  • 1 large free range egg
  • 1 tsp vanilla
  • 1 3/4 cup flour (245g)
  • 1/2 tsp salt
  • 1/2 cup chopped walnuts (60g)
  • several whole walnuts to decorate


  1. Preheat the oven to 160*C/325*F/ gas mark 3. Butter and flour an 8 by 4 inch loaf tin. Set aside.
  2. Put the dates into a bowl. Pour the boiling water over top and add the soda. Mix, cover and let stand until the mixture cools.
  3. Cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Stir in the flour and salt, then add the cooled date mixture. Stir in the chopped walnuts Don't over mix.
  4. Spread in the prepared loaf tin. Smooth over the top. Place a few whole walnut halves on top in a decorative manner.
  5. Bake for 1 hour or until well risen and a toothpick inserted in the centre comes out clean. Allow to sit in the pan for 5 minutes, before tipping out onto a wire rack to finish cooling completely.
  6. Store covered in an airtight container. This tastes even better the next day. We like it sliced and spread with softened butter.
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Elizabeth's Date and Nut Loaf

Some other tasty loaves that you might also enjoy with a hot cup of tea are:

CINNAMON SWIRL TEA BREAD -  Lovely and moist with delectable ribbons of cinnamon swirled throughout.  This buttery tea bread is one of our family favorite loaves!

EARL GREY FRUITED TEA LOAF - This is a lovely dense loaf, filled with loads of dried fruit. It is simple to make and goes beautifully sliced thin and spread with butter.  People just love this!

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  1. Funny..I made a little loaf too yesterday from Dorie..

    Will let you know..
    Yours looks delish like all your desserts!

  2. I haven't done a Dorie recipe in a long time Monique! I need to do one soon. Her recipes are just gorgeous as you know! Xxoo

  3. Reminds me of my childhood too :-) x

  4. That looks so comfy!! I am allergic to nuts, do you have an alternative that would work well in this bread?


  5. Thank you Charlene. I think most people's mothers made something like this.

    Soma, thank you. Just leave the nuts out! You could add extra dates to make up for them!

  6. Marie, when you say sugar is it granulated or caster sugar.

  7. You can use either one Carol. For years I used granulated because that is all I had. Now I tend to use Caster because I always have it in my cupboard to use in baking.

  8. Sounds tasty. What the best egg substitute for this particular recipe please?

    1. I have never used an egg substitute so I cannot say for sure, but I did find this article from a reputable source that you might find helpful. https://food52.com/blog/24554-best-egg-substitutes

      Marie xo


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