There is a quaint charm and feeling of bye gone years in a freshly baked rustic loaf smothered with rich creamy butter. It somehow reminds me of grandmas baking in beautiful liberty print aprons, and sipping tea from fine bone china teacups. This Date and Walnut loaf is a perfect teatime treat for a Sunday mid afternoon nibble with its nutty sweet flavours.
Back to basics with no fancy baking equipment needed, this tasty loaf is bursting with the flavor of crunchy walnuts and sweet dates . You can whip this up in 20 minutes with a wooden spoon, but it takes an hour to cook in a low oven. I love eating this loaf while it is still warm with lashings of butter. Substitute the walnuts with pecans if you prefer, they are both equally as delicious.
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- 1½ cups (187g) all purpose flour, or bread flour
- 1½ teaspoons baking powder
- ⅔ cup (150g) castor sugar
- 1 cup roughly chopped pitted dates
- ½ cup roughly chopped walnuts
- 125g (4oz) butter
- ¼ cup (2 fl.oz) milk
- 2 eggs
- Preheat the oven to 160ºC (325ºF) .
- Grease a 10cmx20cm (4x8in) loaf pan and line with paper.
- Sift the flour and baking powder and add sugar dates, walnuts.
- Mix to combine.
- Place the butter and milk in a saucepan and melt.
- Add to the flour mixture together with the eggs. Stir until combined.
- Spoon into a greased loaf tin and bake for 1 hour or until cooked when tested with a skewer.
- Cool in the tin for 5 to 10 minutes .
- Slice when cool and serve with butter.