It’s been quite a while since I last posted a recipe but I’m just going to pretend that there has been no two year pause between recipes and continue on like all is normal 😉 I’ll start posting a new recipe each week from now on. Later I’ll try to do 2 recipes each week but for now I just want to bring this recipe blog back to life. It’ll be like starting again as most people stopped checking in when I stopped posting, understandably.
So, I’m back with a recipe that I didn’t even make. My mum made it and I just took pictures and ate most of it! It wouldn’t be right of me to post a recipe that I hadn’t at least tasted so I had a piece. I then had to have several more pieces over the course of the day just to make sure that I liked it. Half a Date and Walnut loaf later and the verdict was confirmed: The nut loaf is tasty.
Date and Walnut loaf goes particularly well with butter spread on thickly and a nice cup of coffee. Yum!
Oh and the knife in the picture is an Old Hickory paring knife made in the USA. They have plenty of character. Apart from just looking cool, they use a high carbon steel that develops a patina over time. It’ll rust if you don’t keep it dry but it can be scrubbed off to give even more character. If you’re in Australia and like the look of Old Hickory knives check them out at Blades of Oz.
But yeah, back to the Date & Nut loaf recipe, I hope you enjoy. It’s nice and moist, perfect for afternoon tea.
- 120 grams (4.2 ounces) Butter
- 2 Cups Boiling water
- 1 Teaspoon BiCarb Soda
- 2 Cups Brown Sugar
- 4 Cups Self raising flour
- 2 Eggs beaten
- 1 Cup Chopped Walnuts
- 50 grams (1.8 ounces) Chopped Dates
- Preheat the oven to about 180 degrees celsius (355 Fahrenheit)
- Add the butter, boiling water, dates and bicarb soda to a saucepan and heat until the butter is melted. Stir the ingredients well and set aside to cool.
- Add the remaining ingredients and stir well.
- This should be enough mixture for two standard sized loaf tins. Pour half in each. They’re roughly 9 x 5 inches or 14 x 23 cm.
- Bake for about 50 minutes.
- Take the nut loaf out when it’s cooked and let it cool in the tin for about 5 minutes.
Enjoy! 🙂
Hi. Looks interesting. How can I make it without eggs?
I love dates and walnuts; cannot wait to try this!! It looks SOOOO great!!
Do you grease and flour the tins for baking
Seems like a lot of brown sugar. I like to use dates for sweetness to cut back on sugar in date-nut bread. Hope to see some other reviews.