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Date and Walnut Loaf

This old-fashioned favourite can be whipped up in no time! - by Barbara Northwood
  • 23 Sep 2019
Date and Walnut Loaf
Prep: 15 Minutes - Cook: 50 Minutes - Serves 8
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To make tea, place 1 English breakfast tea bag into a heatproof jug. Pour over 3⁄4 cup boiling water. Stand for 2 minutes. Remove and squeeze bag. Discard. Loaf can be made up to four days ahead. Store in an airtight container.

Ingredients

250g packet pitted dates (1 1⁄2 cups), halved

3⁄4 cup hot black tea

75g unsalted butter, finely chopped

3⁄4 cup brown sugar, firmly packed

2 eggs, lightly beaten

1 1⁄2 cups self-raising flour

1 tsp mixed spice

1 tsp bicarbonate of soda

1 cup walnuts, coarsely chopped

Spreadable butter, to serve (optional)

Method

  1. Grease a 12cm x 22cm medium loaf pan. Line base and sides with baking paper, extending paper 4cm above pan edges. 

  2. Combine the dates, tea, butter and sugar in a large saucepan over a medium heat. Stir until butter is melted. Bring to a boil. Remove from heat. Transfer to a large, heatproof bowl. Stand for 15 minutes.

  3. Stir eggs into date mixture. Sift combined our, spice and soda over the top. Stir until combined. Stir in 3⁄4 cup of the walnuts. Spoon into the prepared pan. Smooth over top. Sprinkle with remaining walnuts.

  4. Cook in a moderately slow oven (160C) for about 50 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 15 minutes. Transfer to a wire rack.

  5. Serve loaf warm or at room temperature with butter.

  • morning tea ideas
  • easy baking recipes
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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