Date and Walnut Loaf
Deliciously easy cake, loaded with sticky dates and sweetly rich walnuts. Date and Walnut Loaf is the perfect teatime treat.
There’s something quite comforting about a slice of cake baked in loaf form. I think it’s because it reminds me of being in a quaint little coffee shop. Date and Walnut Loaf is the perfect accompaniment to your favourite brew.
It’s no secret I’m a big fan of cake loaves. Whether it’s Lemon Drizzle, Golden Syrup Cake, Banana Loaf, Sultana Cake, or Gingerbread, we’ve got countless cake loaf recipes here at Baking with Granny. I’ve been considering adding Date and Walnut Loaf to our recipe repertoire for a while now, as it is a firm coffee shop favourite.
A beautifully moist sponge base is packed with juicy dates and creamy walnuts. Enjoy a thick slice with a spread of butter, or add a little more sweetness with a generous layer of icing on top of your loaf. How could anyone resist?
Whatever your serving preference, you can be sure it will be a hit with anyone you have nipping around for a cheeky wee cuppa!
Ingredients for Date & Walnut Loaf:
Pitted Dates
Often referred to as “Mother Earths all-natural candy”…is it any wonder they are such a popular addition to baking? And of course they really make this cake what it is.
Bicarbonate of Soda (Baking Soda)
Alongside the boiling water, you will soak your dates with some bicarbonate of soda. This helps soften them up before baking; otherwise, they will become too chewy.
Boiling Water
This is mainly to soak your dates (which will be somewhat dry) so when you bake the cake, they don’t become too chewy and retain a certain softness to them. It also acts as the moisture in the loaf too.
Walnuts
My all-time favourite nut! Just make sure your walnuts are in date – nothing will spoil a Date and Walnut loaf more than coming across a rancid walnut.
Caster Sugar (Superfine Sugar)
The dates add a lovely sweetness of their own, but no cake would be complete without some caster sugar. You can even try swapping to Golden Caster Sugar for a more caramel-y taste.
Butter or Margarine
Either will do, and it’s personal preference which you choose. I opt for margarine as a way to omit the dairy but whatever you choose, just be sure it’s at room temperature before baking.
Self-raising Flour
As with most cake, self-raising flour is required. But if you only have plain to hand, fear not! You can use a plain flour with the addition of some baking powder.
The general rule of thumb is to use 1 teaspoon of baking powder per 100g of plain flour (all-purpose flour). So for this recipe you would substitute the 225g of self-raising flour with 225g of plain flour (all-purpose flour), and add 2 teaspoons of baking powder when sifting the flour into the mix.
Free-range Egg
The traditional glue of choice in any cake batter. I don’t tend to stress to much about the size of eggs in a loaf cake, as long as they’re free-range.
Tips for the Perfect Date & Walnut Loaf:
• Soften the Dates First: Letting the dates soak in boiling water not only softens them, but it also helps release their natural sweetness into the loaf. Don’t skip the cooling time – this ensures the egg doesn’t scramble when added.
• Time for Tea: If you fancy trying something a little bit different, why not soak your dates in your favourite kind of tea? Breakfast teas, or an Earl Grey tea, are great options.
• Only Use Fresh Nuts: Be sure to check the date on your walnuts before using them if you have had them for a little while. There’s nothing worse than biting into a rancid walnut!
Don’t Overmix: Stir just until everything is combined. Overmixing can make the loaf dense rather than soft and moist.
Let It Rest: This loaf actually improves with age! Once cool, wrap it in greaseproof paper and leave it for a few days for even better flavour and a lovely sticky top.
More Date Recipes You’ll Love:
• Krispy Date Slice
• Sticky Toffee Pudding
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Date and Walnut Loaf
EQUIPMENT
INGREDIENTS
- 225 g Pitted Dates (roughly chopped)
- 1 tsp Bicarbonate of Soda (Baking Soda)
- 85 g Margarine or Butter (softened)
- 85 g Caster Sugar (Superfine Sugar)
- 120 ml Boiling Water
- 1 Free-range Egg (beaten)
- 225 g Self-raising Flour
- 85 g Walnuts (roughly chopped)
INSTRUCTIONS
- Place the dates, bicarbonate of soda, margarine and sugar in a large bowl and pour over the boiling water. Mix to break up the margarine and then set aside until the boiling water has cooled.
- Meanwhile, line a 900g (2lb) loaf tin with greaseproof paper and pre-heat your oven to 170°c (150°c for fan assisted ovens, Gas Mark 3 or 325°F).
- Once the mixture has cooled, add the egg and walnuts, mixing through to combine. Sift in the flour and mix to create a batter.
- Transfer the batter to your pre-lined tin and bake in your pre-heated oven for about 1 hour. Keep an eye on your cake toward the end of baking and if you think it's looks done on top, cover with a sheet of tin foil – this will stop the top from burning while the inside continues to bake.
- Remove from the oven and allow to cool in the tin. Serve straight away or for a better taste, keep the loaf in an air-tight container for a couple of days before serving.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- For full explanations on each ingredient and possible substitutions, see the Ingredients section above.
- For more tips for the perfect Date & Walnut Loaf, see Granny’s Top Tips above.
- Date & Walnut Loaf should be stored in an airtight container, and will keep for about 1 week.
- You can freeze Date & Walnut Loaf, either as a complete loaf, or in slices. Tightly wrap your Date and Walnut Loaf cake in cling film, then again in tin foil. To defrost, remove from the freezer and allow to warm to room temperature before eating. Do not re-freeze once defrosted, and do not leave in your freezer for more than 3 months to avoid freezer-burn.
To make a Date and Walnut Loaf, you’ll start by adding the chopped dates, bicarbonate of soda, butter, and caster sugar to a bowl. You then add some boiling water, mix everything together, and then set aside to cool. Once cooled, you’ll mix in a beaten egg and chopped walnuts, before folding in self-raising flour to make a batter. Finally, you’ll pour the batter into a lined loaf tin and bake for about an hour, before allowing the loaf to cool in the tin before serving.
Absolutely! Date and Walnut Loaf is excellent for freezing. You can either freeze an entire loaf or cut it into slices first; whichever you prefer. Tightly wrap your Date and Walnut Loaf cake in cling film, then again in tin foil.
To defrost, remove from the freezer and allow to warm to room temperature before eating. Do not re-freeze once defrosted, and do not leave it in your freezer for more than 3 months to avoid freezer-burn.
Different ovens produce different results. First, ensure your oven temperature is correct; a fan oven will need a lower temperature than a conventional oven. Next, consider the baking time; I recommend baking your loaf for “about an hour,” but if your loaf is fully baked at 50 minutes, remove it from the oven.
The best way to know if your loaf is ready is to insert a skewer- if it comes out clean, your cake is ready. Finally, if you’re only halfway through baking and your loaf is already looking dry on top, wrap a sheet of tin foil over the top; this will allow your loaf to continue baking internally without the top burning.
I recommend self-raising flour for ease but you can absolutely use plain flour (all-purpose flour) in this Date & Walnut Loaf recipe, with the addition of some baking powder.
The general rule of thumb is to use 2 teaspoons of baking powder per 150g of plain flour (all-purpose flour). So, for this recipe, you would substitute the 225g of self-raising flour with 225g of plain flour (all-purpose flour) and add 3 teaspoons of baking powder when sifting the flour into the mix.
Originally published in February 2020. Updated in February 2025.
Thank you to Naomi Seiler for creating the updated photos.
This is the best date and walnut loaf foolproof
Thanks for sharing
Mary
This is the best date and walnut loaf foolproof
Thanks for sharing
Mary
Hi, every time I make a cake with either mixed fruit, cherries etc (even after I’ve chopped in half, washed, dried, rolled in flour) everything always sinks to the bottom?? Please could you help with a remedy?
if you lightly flour them first before adding to the mixture, this should prevent them from sinking to the bottom. I know it works using place cherries!
Mix fruit in a little of flour before adding
This is normally because your cake batter is too thin and therefore doesn’t hold the fruit suspended. Try increasing the flour a little to make the batter slightly thicker. The size of your eggs can also alter the consistency. If your using large eggs try substituting for medium. Hope this helps
Its easy! Toss your cherries in flour then instead of mixing them in layer them through by putting a layer of cake mix in the tin then scatter some cherries and repeat. Works perfectly every time!
Please don,t wash the fruit.
Are you measuring your ingredients.
I think your mixture is too wet.
Good luck!
Is it possible for you to put calories at end of recipes
Thanks
If I need to know calories I use an app on my phone. My fitness pal will work but I am sure there are others too. You just put ingredients and weights in the recipe tab and it will work calories per portion too. Hope that helps?