Date and walnut loaves

10 mins
To Prep
30 mins
To Cook


  • 1 cup chopped pitted dates
  • 1 cup firmly packed brown sugar
  • 1 cup water
  • 60g ballantyne cooking butter, chopped
  • 2 cups self-raising flour, sifted
  • 1/2 cup chopped walnuts
  • 1 egg, lightly beaten
  • 1/2 tsp bicarbonate of soda
  • ballantyne spreadable butter, to serve

Date and walnut loaves

Recipe courtesy of Food to love and The Australian Woman’s Weekly

Wrap cooled loaves in a layer each of plastic wrap and foil, storing in an airtight container for up to one week.


Step 1
Preheat oven to moderate, 180C. Lightly grease two 8 x 22cm bar pans.
Step 2
In a small saucepan, combine dates, sugar, water and butter. Stir over low heat, 1–2 minutes, without boiling, until sugar is dissolved. Bring to boil. Remove from heat. Cool 10 minutes .
Step 3
Stir flour, nuts, egg and soda into date mixture. Divide mixture evenly between pans.
Step 4
Cover each pan tightly with 2 layers foil. Bake 25-30 minutes. Remove from oven, set aside, covered 10 minutes. Remove foil and transfer to a wire rack to cool completely. Serve sliced with butter.