27 September 2023

Date and Walnut Loaf

RECIPE & PHOTO: Jaz Mathisen

Resident Station Cook.

In the homestead garden we have two towering old walnut trees. This year the girls and I collected over 20 kilos of walnuts; we dried them and the girls sold them for pocket money so they could buy a wooden dolls’ house. We always keep several baskets for our own use, either eating them fresh or putting them in baking. This date and walnut loaf is delicious slathered in a thick layer of butter, and perfect with a hot cuppa for morning tea.


Birds eye view of a date and walnut loaf with some slices cut and a small plate of butter.

Makes one loaf

INGREDIENTS

1 cup pitted dried dates

1 cup water

25g butter

1 tsp baking soda

1 cup brown sugar

1 egg, lightly beaten

1 tsp vanilla extract

2 cups self-raising flour

½ cup chopped walnuts

METHOD

Preheat the oven to 160°C and grease and line a loaf pan.

Put the dates, water, butter and baking soda into a medium-sized saucepan. Bring to the boil over a medium-high heat and then set aside to allow to cool to room temperature.

Once cool, add the brown sugar, egg and vanilla extract, stirring with a wooden spoon until well combined. Fold in the flour and chopped walnuts.

Pour the mixture into the prepared loaf pan and bake for 1 hour, or until a skewer inserted into the middle comes out clean.

Allow to cool in the pan for 10 minutes before turning out onto a wire rack.

Note: This recipe can easily be doubled – perfect for having one in the baking tin and one in the freezer.

This recipe featured in our very first Social Club newsletter.

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