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!
- 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
- Preheat oven to 180°C/160°C.
- Lightly spray a 11cm x 22cm (base measurement) loaf tin with oil and line the base with baking paper
- 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.
- 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.
- 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.