Date and Nut Loaf

Date and Nut Loaf

Well, hello everyone. I’m sure you’ve been wondering where I’ve disappeared to.

Truth is that life got in the way the past 6 months and I have found myself struggling to keep afloat. Cooking has sort of taken the back burner in my life, not that I mean we don’t eat or I don’t cook, I still do, but I haven’t really tried anything new or made anything that hasn’t already been shared on the blog.

Boring….totally, but I’m ready to jump back in the kitchen and start getting this blog back on track.

To start, I am going to be sharing with you the BEST Date and Nut Loaf ever. I have always loved a good date loaf but haven’t found the best recipe, though I did try quite a few.  Then I decided to look through one of my most loved food blogs, The English Kitchen and low and behold, Marie had a recipe.

So simple, so easy, that I was wondering if it would live up to it’s expectations.  Boy was I in for a treat.  I now make this loaf at least once a week because it’s become one of the family’s favorites, especially when you slather on some butter.

Right…let’s get on to the recipe and I do hope you enjoy it 🙂

Date and Nut Loaf
*Mrs R’s Date and Nut Loaf*
Makes one 8 by 4 loaf

A moist and delicious loaf to serve with tea.

1 cup dates, chopped (170g)
3/4 cup boiling water (6 fluid ounces)
1 tsp bicarbonate of soda
2 TBS butter
3/4 cup sugar (145g)
1 large free range egg
1 tsp vanilla
1 3/4 cup flour (150g)
1/2 tsp salt
1/2 cup chopped walnuts (60g)
several whole walnuts to decorate

Preheat the oven to 160*C/325*F/ gas mark 3. Butter and flour an 8 by 4 inch loaf tin. Set aside.

Put the dates into a bowl. Pour the boiling water over top and add the soda. Mix, cover and let stand until the mixture cools.

Cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Stir in the flour and salt, then add the cooled date mixture. Stir in the chopped walnuts Don’t over mix. Spread in the prepared loaf tin. Smooth over the top. Place a few whole walnut halves on top in a decorative manner. Bake for 1 hour or until well risen and a toothpick inserted in the centre comes out clean. Allow to sit in the pan for 5 minutes, before tipping out onto a wire rack to finish cooling completely.

Store covered in an airtight container. This tastes even better the next day. We like it sliced and spread with softened butter.

Date and Nut Loaf

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