Delia Smith Date And Walnut Loaf Recipe

This classic date and walnut loaf is a wonderfully moist, lightly spiced bake packed with natural sweetness from dates and a gentle crunch from walnuts. It has a soft, tender crumb with a rich, comforting flavour that makes it perfect for afternoon tea or a simple treat. The recipe is straightforward and beginner-friendly, requiring minimal effort for a truly rewarding result. From start to finish, it takes around 1 hour and 15 minutes.

Ingredients

For the loaf

200g pitted dates, roughly chopped
250ml boiling water
1 tsp bicarbonate of soda
75g unsalted butter, softened
150g light brown sugar
2 large eggs
200g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
100g walnuts, roughly chopped
Pinch of salt

How to Make Delia Smith Date And Walnut Loaf Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 900g loaf tin with baking parchment.
Soften the dates: Place the chopped dates in a bowl, pour over the boiling water, and stir in the bicarbonate of soda. Leave to soak for 10 minutes until softened.
Cream the butter and sugar: In a large bowl, beat the butter and brown sugar together until light and fluffy.
Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine dry ingredients: Sift in the flour, baking powder, and salt. Fold gently until just combined.
Add dates and walnuts: Stir in the soaked dates along with any liquid, then fold in the chopped walnuts.
Fill the tin: Spoon the mixture into the prepared loaf tin and level the top.
Bake the loaf: Bake for 50 to 60 minutes until well risen and a skewer inserted into the centre comes out clean.
Cool the loaf: Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Tips

Why is my loaf too dense?

This usually happens if the mixture is overmixed or the raising agents are not fresh. Fold gently and avoid overworking the batter.

How do I keep the loaf moist?

Make sure not to overbake it. The dates also help retain moisture, so do not reduce their quantity.

Can I improve the flavour?

A pinch of cinnamon or nutmeg can enhance the warmth of the loaf without overpowering the dates.

Why did my loaf sink in the middle?

This can happen if the oven door is opened too early or if the loaf is underbaked. Always check with a skewer before removing.

Serving Suggestions

Serve sliced with butter for a classic touch
Enjoy with a cup of tea or coffee
Lightly toast slices and spread with cream cheese
Drizzle with a little honey for added sweetness

Storage

At room temperature

Store in an airtight container for up to 3 days. Keep it in a cool, dry place.

In the refrigerator

Refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Wrap slices individually and freeze for up to 3 months. Thaw at room temperature when needed.

Nutrition

Calories: 280 kcal
Carbohydrates: 38g
Protein: 5g
Fat: 12g
Saturated Fat: 4g
Sodium: 180mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, this recipe is designed as a loaf and works perfectly in a standard loaf tin. Ensure even baking by checking with a skewer.

What size loaf tin works best?

A standard 900g loaf tin provides the ideal depth and ensures even baking throughout.

Can I use wholemeal flour?

You can replace half the flour with wholemeal flour, but the loaf will have a slightly denser texture.

Can I make this without walnuts?

Yes, simply omit the walnuts or replace them with seeds or dried fruit if preferred.