Date & Walnut Loaf

Date & Walnut Loaf

A perfect teatime recipe, packed with fruit and nuts for rich sweet flavours. This easy date and walnut loaf has the same amount of chopped dates as it does flour, plus a tasty scoop of walnuts and a sunny dollop of Flora. It’s simple to make – just pour boiling water over half the ingredients then stir in the flour, walnuts and egg. Pop in the oven and prepare to slice!

  • Recipe serves: 10
  • Prep Time 20 min
  • Cook Time 75 min


  • 4 tbsp Flora Cuisine or 55g Flora Buttery
  • 225 g (8oz) dates, chopped
  • 50 g (2oz) vanilla sugar
  • 50 g (2oz) caster sugar
  • 0.5 tsp vanilla essence
  • 1 tsp bicarbonate of soda
  • 125 ml (¼ pint) boiling water
  • 50 g (2oz) walnuts, chopped
  • 1 egg, Medium, lightly beaten
  • 225 g (8oz) self-raising flour, sieved
  • -Decoration-
  • icing sugar, to dredge
  • walnut halves
  • A little jam, to secure


  1. Place the Flora, dates, sugar and bicarbonate of soda in a bowl.
  2. Pour boiling water over the contents of the bowl. Allow to cool a little.
  3. Add chopped walnuts, beaten egg and flour, and mix well together.
  4. Pour into a greased, greaseproof-lined 900g (2lb) loaf tin.
  5. Bake on the middle shelf of a preheated very moderate oven 160°C, 150°C fan, gas mark 3 for approximately 1¼–1½ hours.
  6. Leave the loaf in the tin for 10–15 minutes before turning out and removing paper. Cool on a wire tray.
  7. Dredge with icing sugar and decorate with walnut halves, secured with a little jam before serving.