Description
A moist and comforting tea loaf made with sweet dates and crunchy walnuts, perfect for tea time or a mid-morning snack.
Ingredients
Scale
- 200g (1¼ cups) pitted dates, chopped
- 1 tsp baking soda
- 250ml (1 cup) boiling water
- 85g (6 tbsp) unsalted butter, softened
- 100g (½ cup) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 200g (1½ cups) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 80g (¾ cup) chopped walnuts
- Butter for spreading (optional)
Instructions
- Preheat oven to 170°C (340°F). Grease and line a 900g (2 lb) loaf tin with parchment paper.
- Place chopped dates in a bowl, sprinkle with baking soda, and pour over boiling water. Let sit for 10–15 minutes to soften.
- In a large bowl, cream softened butter and light brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, sift together flour, baking powder, and salt.
- Add the soaked dates (including water) to the butter mixture and stir gently.
- Fold in the flour mixture until just combined—do not over-mix.
- Stir in the chopped walnuts evenly.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 50–60 minutes or until a skewer inserted comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not over-mix the batter to avoid a dense texture.
- Use room-temperature ingredients for better mixing.
- You can substitute walnuts with other nuts or seeds.
- Store in an airtight container to maintain freshness.
- Freezes well when sliced and individually wrapped.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: tea loaf, date walnut loaf, classic tea cake, afternoon tea bread, easy loaf cake