An up to date & walnut loaf


For those of us in need of a quick something for morning/afternoon tea, an easy snack or when a friend voices a hankering for “something with dates in it.”

In it’s passed life this recipe is the ‘nut loaf’  from the original Margaret Fulton recipe book. I like dates so I simply substituted dates for sultanas and added a teaspoon of vanilla and a shake or 2 of nutmeg, though of course you could use any spice you like.

1 cup plain flour
1/2 cup honey
2/3 cup dates (chopped)
1/2 cup walnuts (or any old nut of your choice)
30g butter
1tsp baking powder
pinch of salt
1tsp vanilla
shake of nutmeg

Line a loaf tin with baking paper and set oven temperature to 155°C forced (or 175°C without fan). Cream butter and honey until light and creamy. Stir in vanilla. Beat in the egg. Sift the dry ingredients into a separate bowl and then fold into wet mixture alternately with dates and nuts. Spoon into tin and value for about 50min or, as Margaret says, until a skewer comes out clean when inserted. Of course, if you’re like me and use too large a loaf tin, the loaf may be ready sooner.

It’s great hot or cold, with or without butter and definitely best with a cup of tea.

2 Comments Add yours

  1. Barbara says:

    Wish I had dates in my cupboard, I’d make this. I remember date and walnut loaf from my childhood and they were made in a round loaf tin.

    See you at the conference next week.


    1. misslollylovesfood says:

      Definately..I can’t wait – I fly in tomorrow 😀


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