Date Honey and Walnut Loaf
Indulge in the rich, rustic charm of this Date Honey and Walnut Loaf, a moist and flavorful quick bread perfect for any time of day. Packed with naturally sweet, softened dates, aromatic honey, and crunchy walnuts, this loaf offers a perfect blend of textures and flavors. The recipe features a streamlined preparation process, using simple pantry staples like all-purpose flour and baking soda, while the boiling water brings out the natural caramel-like flavor of the dates. With just 15 minutes of prep time and a one-bowl mixing method, it’s an effortlessly enjoyable bake. Serve it as a comforting breakfast, an afternoon snack alongside tea, or a wholesome dessert with a dollop of cream. Whether you’re entertaining guests or treating yourself, this loaf is a show-stopping centerpiece with its nutty topping and golden brown hue.
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Recipe Information
Ingredients
- 200 grams Pitted dates
- 240 ml Boiling water
- 1 teaspoon Baking soda
- 220 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 115 grams Unsalted butter
- 120 ml Honey
- 100 grams Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 100 grams Walnuts, chopped
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper for easy removal later.
Chop the dates into small pieces and place them in a medium heatproof bowl. Pour the boiling water over the dates, then stir in the baking soda. Let the mixture rest for 10 minutes to allow the dates to soften.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the butter, honey, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition. Stir in the vanilla extract.
Gently fold the softened date mixture (including the liquid) into the wet ingredients until combined.
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Stir in the chopped walnuts until evenly distributed.
Transfer the batter into the prepared loaf pan and smooth the top with a spatula. Optionally, sprinkle a few extra chopped walnuts on top for garnish.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.3 g | 227% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 3086 mg | 134% | |
| Total Carbohydrate | 532.3 g | 194% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 333.8 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 395 mg | 30% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2413 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
