Date N Nuts Loaf

Ingredients

• 15pitted dates
• 1 large or 2 mediumegg
• 250 g (1 cup)brown sugar
• 250 ml (1 cup), warmed, with 1 heaped tablespoon instant coffee dissolved in itmilk
• 120 ml (½ cup)oil, or melted butter
• 250 g (2 cups)plain flour
• 2 teaspoonsbaking powder
• About 60 g (½ cup)chopped walnuts
• About 40 g (¼ cup)raisins
• About 60 g (½ cup)chopped walnuts, raisins and cranberries

Instructions

1. 1

   Preheat the oven

   Preheat the oven to 180°C for 15–20 minutes.

2. 2

   Blend wet ingredients

   Blend the dates, milk, oil, sugar and egg for 2–3 minutes, until the mixture is well combined.

3. 3

   Mix the batter

   Add the blended mixture to the flour and baking powder, then mix well with a spatula.

4. 4

   Add the fruit and nuts

   Stir in the chopped nuts and mix again.

5. 5

   Fill the tin

   Transfer the batter to a loaf tin and generously scatter nuts over the top.

6. 6

   Bake the loaf

   Bake at 150°C for at least 60 minutes, or until a skewer inserted into the centre comes out clean.

7. 7

   Cool completely

   Leave the loaf to cool completely on a wire rack.

What is date and nut loaf?

Date and nut loaf is a sweet baked loaf made with dried dates and nuts, often served in slices with tea or coffee. This version blends the dates into a coffee-scented mixture, so their sweetness is spread through the crumb rather than left in distinct pieces.

Blending the dates with the milk and egg also helps create a moist batter. Walnuts, raisins and cranberries add contrasting bites and a generous topping gives the loaf a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1120 calories, 17g protein, 151g carbs, 53g fat.

Most of the carbohydrates come from the dates, brown sugar, flour and dried fruit; the oil and walnuts supply much of the fat, while the egg, milk and nuts contribute some protein. Serve a slice with plain yoghurt or fresh fruit for a more balanced plate.

The coffee-date mixture

Warm milk: dissolve the instant coffee in the milk before blending so it disperses through the mixture. The milk should be warm rather than hot.

Blend thoroughly: give the dates, milk, oil, sugar and egg the full 2–3 minutes specified. The mixture should look evenly combined before you add it to the dry ingredients.

Mixing without a tough crumb

Dry ingredients: combine the flour and baking powder with the blended mixture using a spatula. Stop once no obvious pockets of flour remain; vigorous mixing can make a loaf dense.

Fruit and nuts: fold these in after the flour mixture is combined so they are distributed without overworking the batter.

How to judge doneness

Skewer test: after at least 60 minutes at 150°C, insert a skewer into the centre of the loaf. It is ready when the skewer comes out clean rather than carrying wet batter.

Allow for variation: loaf tins and ovens differ, so use the skewer cue as well as the stated minimum baking time. If the top is browning before the centre is ready, keep an eye on it while it continues to bake.

Why the loaf needs to cool

On the rack: cool the loaf completely before slicing. This gives the crumb time to set and helps the slices hold together.

For serving: use a serrated knife and gentle sawing strokes, especially if the loaf is generously topped with nuts.

Serving ideas

With a drink: serve a slice alongside tea or coffee; the loaf’s dates and brown sugar make it sweet enough to enjoy on its own.

For a fuller plate: add plain yoghurt or fresh fruit, and keep any extra spread to a modest amount if you want to balance the richness.

Recipe notes & tips

• Dissolve the instant coffee fully in the warm milk before blending.
• Measure the flour without packing it into the cup, or weigh out about 250 g.
• Chop the walnuts to a similar size so they are easier to distribute through the batter.
• Grease and line the loaf tin so the cooled loaf releases cleanly.
• Use the skewer test rather than relying on the minimum baking time alone.
• Let the loaf cool fully before cutting to help the slices keep their shape.

Variations

• Use butter: replace the oil with the same volume of melted butter and let it cool slightly before blending.
• Change the nuts: swap some or all of the walnuts for chopped pecans.
• Add cranberries: include dried cranberries with the raisins for a tangier fruit note.
• Make it less sweet: reduce the brown sugar, knowing this may change the loaf’s texture.
• Keep the coffee subtle: use less instant coffee dissolved in the milk.

Common mistakes to avoid

• Overblending the flour: mix with a spatula only until combined to avoid a tough crumb.
• Slicing while warm: wait until the loaf is completely cool so it cuts more cleanly.
• Skipping the skewer test: check the centre after 60 minutes and continue baking if it still has wet batter.
• Using hot milk: let it cool until warm before blending with the egg.
• Forgetting the topping: scatter the extra nuts over the batter before baking for the intended finish.

How to store

Once completely cool, store the loaf in an airtight container at room temperature for up to 3 days. Rewarm individual slices briefly in the microwave or in a low oven.

Frequently asked questions