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4.8 from 15 votes

Date & Walnut Loaf

Prep Time45 mins
Cook Time1 hr 15 mins
Author: Baking with Granny


  • 225 g Pitted Dates (roughly chopped)
  • 1 tsp Bicarbonate of Soda
  • 85 g Margarine or Butter (softened)
  • 85 g Caster Sugar
  • 120 ml Boiling Water
  • 1 Free-range Egg (beaten)
  • 225 g Self-raising Flour
  • 85 g Walnuts (roughly chopped)


  • 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 2lb loaf tin with greaseproof paper and pre-heat your oven to 170°c (150°c for fan asssisted ovens or Gas Mark 3).
  • 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 1 hour - 1hour 15 minutes. 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.