Date and Walnut Loaf with Brown Sugar
This moist, tender quick bread combines sweet dried dates and crunchy walnuts in a simple batter that bakes into a satisfying loaf. The brown sugar adds depth while the dates provide natural sweetness and chewy texture. Perfect for afternoon tea, breakfast, or as a wholesome snack. The low baking temperature ensures even cooking and prevents the nuts from burning. Despite the title claiming fat-free, this recipe contains egg and milk which add richness and help bind the ingredients together.
Ingredients
- 8 ounces self raising flourplain flour + extra baking powder1:1 plus 1 tsp baking powder per cupbaking
Add extra leavening
Full guide → - ½ teaspoon baking powder
- 1 teaspoon salt
- 4 ounces brown sugar, light
- 8 ounces dates, dried, seedless
- 3 ounces walnuts
- 1 egg
- 5 fluid ounces milk
Instructions
- 1
Preheat oven to 300°F
- 2
Chop dates into small dice and chop walnuts
- 3
Sift flour baking powder and salt into bowl, mix in the sugar dates and walnuts
- 4
Lightly beat egg and milk together and stir into mixture
- 5
Mix well until batter is smooth
- 6
Cook in prepared loaf tin for approximately 45 to 60 minutes
- 7
After cooling for half an hour, drape a clean tea towel over the cake to keep moist
Tips
Keep the loaf moist after baking by covering with a clean tea towel once it has cooled for about 30 minutes.
Slice and freeze individual portions wrapped in foil for convenient future servings.
The low oven temperature prevents the walnuts from burning while ensuring the loaf cooks through evenly.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1-2 days ahead and stored covered
Serve sliced at room temperature, optionally with butter
Common Mistakes
Avoid overbaking as the low temperature requires patience - check with a toothpick after 45 minutes
Substitutions
Dairy-Free Swaps
General Alternatives
Add extra leavening
Full guide →FAQ
Can I make this without eggs?
Try replacing the egg with 1/4 cup unsweetened applesauce or mashed banana, though the texture will be slightly denser.
What if I don't have self-raising flour?
Use plain flour and increase baking powder to 2 teaspoons total, or add 1 teaspoon baking powder per cup of plain flour used.
How long will this keep frozen?
Wrapped properly in foil or freezer bags, individual slices will keep frozen for up to 3 months.