The Date and Walnut Loaf, a moist and tender delight, stands as a testament to the magic that happens when sweet, chewy dates meet the robust crunch of walnuts. It is a true celebration of flavors and textures. A classic recipe that never fails to impress, it’s a perfect example of how simple, wholesome ingredients can come together to create a bake that’s both comforting and indulgent. Let’s unravel the steps to bring this delightful treat to your table.

How To Make Delia’s Date and Walnut Loaf Recipe Overview

This Date and Walnut Loaf is a perfect blend of sweet and nutty flavors, enveloped in a moist and tender crumb. The preparation time for this loaf is about 20 minutes, and it takes approximately 40-45 minutes to bake. This recipe yields about 10-12 servings, making it ideal for sharing with family and friends. It’s a straightforward recipe that even novice bakers can easily follow, and the outcome is simply scrumptious!

Ingredients

• 150g unsalted butter, cubed and softened (plus extra for greasing the tin)
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 240g soft dates, pitted and roughly chopped
• 180g light muscovado sugar
• 2 large eggs
• 120g walnuts, roughly chopped
• 270g self-raising flour
• 1 tbsp icing sugar for dusting

Instructions

1. Prep the Tin: To ensure your loaf doesn’t stick, it’s a good idea to grease the loaf tin with a bit of butter. Then, line it with baking paper, which makes it easy to lift the loaf out once it’s baked. Preheat your oven to 180°C (160°C fan)/350°F/Gas 4 so it’s ready when your batter is.
2. Soften the Dates: Take your chopped dates and mix them with the bicarbonate of soda. This soda helps the dates become soft and tender. Pour over 175ml of boiling water and leave them alone for about 15 minutes. This gives the dates time to soak up that hot water and become wonderfully plump and sweet.
3. Cream Butter and Sugar: In a separate bowl, combine the softened butter and muscovado sugar. To “cream” them together, use a hand mixer or a wooden spoon and stir vigorously until the mixture becomes light and fluffy. It should look a bit like a creamy caramel.
4. Add Eggs: Beat in the eggs, one at a time. This means you add one egg, mix it in really well until it’s fully combined, and then add the next one. Doing it this way helps the batter hold together nicely.
5. Combine Dry Ingredients: Take the self-raising flour and baking powder and sift them into your buttery mixture. Sifting helps remove any lumps and makes the mixture light. Gently fold the flour and baking powder in until they’re all mixed in, but don’t overdo it. We want a tender loaf, not a tough one!
6. Add Dates and Walnuts: Remember those softened dates? Stir them into your batter along with the chopped walnuts. You want them evenly distributed, so every slice has a bit of sweet date and a nutty crunch.
7. Bake: Pour your lovely batter into the prepared loaf tin. Use a spatula or the back of a spoon to smooth out the top. Now, it’s time for the oven! Bake for about 40-45 minutes. To check if it’s ready, stick a skewer or toothpick into the middle. If it comes out clean, your loaf is good to go.
8. Cool and Serve: Once it’s out of the oven, let the loaf chill in the tin for 10 minutes. This helps it firm up a bit. After that, gently transfer it to a wire rack to cool completely. Before you slice and serve, add a touch of sweetness with a dusting of icing sugar on top.

Nutritional Value

Per serving, this Date and Walnut Loaf approximately contains:

Recipe Tips For Perfect Date & Walnut Loaf

Soften Dates Effectively: Ensure your dates are properly softened by pouring boiling water over them. This not only softens them but also enhances their natural sweetness.

Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps in achieving a smoother batter.

Chop Walnuts Mindfully: When chopping walnuts, aim for bite-sized pieces. This ensures you get a good balance of nutty goodness in every bite.

Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a denser loaf.

Check for Doneness: Use a skewer or toothpick to check if the loaf is done. It should come out clean with no wet batter clinging to it.

Cool Before Slicing: Allow the loaf to cool in the tin for about 10 minutes before transferring it to a wire rack. This helps it set and makes slicing easier.

Experiment with Toppings: If you like, you can add a drizzle of caramel sauce or a sprinkle of extra chopped walnuts on top for a special touch.

Enjoy the Versatility: This loaf is perfect as is, but you can also toast slices and spread them with butter or cream cheese for a delightful treat.

FAQs

Can I use a different type of sugar?

Absolutely, you can use different types of sugar in this loaf. If muscovado sugar is unavailable, brown sugar works well. It gives a similar rich flavor. Even regular granulated sugar works well, though the taste might be slightly less deep. Just use the same amount as the recipe calls for. Using what you have and customising the recipe is key. Enjoy your baking!

How can I store the loaf?

Storing the loaf is easy. Once it’s cooled down, wrap it in cling film or place it in an airtight container. You can keep it at room temperature for up to three days, and it stays moist and tasty. If you want to keep it longer, pop it in the fridge, and it’ll be good for about a week. Remember to slice it when you’re ready to enjoy. Simple, right? Happy snacking!

Can I freeze this loaf?

Yes, you can freeze this loaf! After it’s cooled completely, wrap it in cling film or foil. Put it in a freezer-safe bag or container, and it will be good for up to three months. When you’re ready to enjoy it, let it thaw at room temperature. It’s a convenient way to have a slice of this delicious loaf whenever you want, even if you baked it a while ago. Enjoy!

Is it necessary to use self-raising flour?

Yes, it’s necessary to use self-raising flour for this recipe. Self-raising flour contains a raising agent (baking powder) already mixed in, which helps the loaf rise and become light and fluffy. If you don’t have self-raising flour, you can make your own by adding 1 ½ teaspoons of baking powder to every cup of all-purpose flour. This ensures your loaf will turn out just as delicious and perfectly risen. Don’t skip it!

Can I add other nuts or fruits?

Absolutely, you can get creative! Feel free to add other nuts like pecans or almonds for a unique twist. If you prefer more fruity flavors, toss in some dried fruits like raisins or cranberries. Just make sure to keep the total amount of added nuts or fruits around the same as the walnuts and dates in the original recipe. It’s a great way to customize the loaf to your liking and experiment with different flavors. Enjoy your baking adventure!

Conclusion

This Date and Walnut Loaf is more than just a recipe; it’s a warm, comforting treat that brings smiles and contentment. Whether you’re a seasoned baker or just starting out, this loaf is a delightful project that yields delicious results. Happy baking!

Delia Smith Date and Walnut Loaf Recipe

• 150 g unsalted butter (cubed and softened (plus extra for greasing the tin))
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 240 g soft dates (pitted and roughly chopped)
• 180 g light muscovado sugar
• 2 large eggs
• 120 g walnuts (roughly chopped)
• 270 g self-raising flour
• 1 tbsp icing sugar for dusting

1. Prep the Tin: To ensure your loaf doesn’t stick, it’s a good idea to grease the loaf tin with a bit of butter. Then, line it with baking paper, which makes it easy to lift the loaf out once it’s baked. Preheat your oven to 180°C (160°C fan)/350°F/Gas 4 so it’s ready when your batter is.
2. Soften the Dates: Take your chopped dates and mix them with the bicarbonate of soda. This soda helps the dates become soft and tender. Pour over 175ml of boiling water and leave them alone for about 15 minutes. This gives the dates time to soak up that hot water and become wonderfully plump and sweet.
3. Cream Butter and Sugar: In a separate bowl, combine the softened butter and muscovado sugar. To “cream” them together, use a hand mixer or a wooden spoon and stir vigorously until the mixture becomes light and fluffy. It should look a bit like a creamy caramel.
4. Add Eggs: Beat in the eggs, one at a time. This means you add one egg, mix it in really well until it’s fully combined, and then add the next one. Doing it this way helps the batter hold together nicely.
5. Combine Dry Ingredients: Take the self-raising flour and baking powder and sift them into your buttery mixture. Sifting helps remove any lumps and makes the mixture light. Gently fold the flour and baking powder in until they’re all mixed in, but don’t overdo it. We want a tender loaf, not a tough one!
6. Add Dates and Walnuts: Remember those softened dates? Stir them into your batter along with the chopped walnuts. You want them evenly distributed, so every slice has a bit of sweet date and a nutty crunch.
7. Bake: Pour your lovely batter into the prepared loaf tin. Use a spatula or the back of a spoon to smooth out the top. Now, it’s time for the oven! Bake for about 40-45 minutes. To check if it’s ready, stick a skewer or toothpick into the middle. If it comes out clean, your loaf is good to go.
8. Cool and Serve: Once it’s out of the oven, let the loaf chill in the tin for 10 minutes. This helps it firm up a bit. After that, gently transfer it to a wire rack to cool completely. Before you slice and serve, add a touch of sweetness with a dusting of icing sugar on top.

Dessert

British

date and walnut loaf delia