• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Wholemeal Date and Walnut Loaf

Wholemeal Date and Walnut Loaf

Whether you're after a better-for-you treat or a great lunchbox inclusion, this modern take on the traditional date and walnut roll will have you reminiscing the way Grandma used to make it! 

Date walnut loaf 2574 resized


  • 160g (1 cup) pitted dried dates, chopped
  • 100g unsalted butter, chopped
  • 220g (1 cup) firmly packed brown sugar
  • 2 eggs, lightly beaten
  • ½ cup walnuts, chopped
  • 160g (1 cup) wholemeal plain flour
  • 150g (1 cup) self-raising flour
  • 1 tsp baking powder
  • Smooth ricotta, to serve
  • Honey, to serve


  1. Preheat oven to 180°C/160°C.
  2. Lightly spray a 11cm x 22cm (base measurement) loaf tin with oil and line the base with baking paper
  3. Place dates, butter, sugar and 180ml (3/4 cup) water in a saucepan and stir over medium heat and gently bring it to the boil. Remove from heat and set aside to cool.
  4. Place date mixture in a large bowl and add the eggs, walnuts and wholemeal flour, then sift over the self-raising flour and baking powder. Mix well and spoon the mixture into the prepared tin.
  5. Bake for 45-50 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside to cool in tin for 10 minutes before turning out onto a wire rack. To serve, toast slices and spread with ricotta and drizzle with honey. Or spread simply with butter. 

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people