Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core membership) A$60. Offer ends 30/12/24. See terms.
Join now
Date and walnut loaf

Date and walnut loaf

6
Points®
Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr 10 min
Serves
12
Difficulty
Moderate
Who can resist a slice of this incredibly delicious old-fashioned favourite? It’s quick and easy to make, packed with dried fruit and perfect served with a pot of tea.

Ingredients

White self-raising flour

2 cup(s), (300g)

Bicarbonate of soda

1 tsp

Ground cinnamon

1 tsp

Dried apricots

½ cup(s), chopped (75g)

Fresh dates

½ cup(s), pitted, chopped, (115g)

Walnuts

⅓ cup(s), chopped (35g)

Caster sugar

⅓ cup(s), (75g)

Skim milk

¾ cup(s), (185ml)

Egg(s)

2 medium

99% fat-free, plain or natural yoghurt, unsweetened

1¼ cup(s), (300g)

Instructions

  1. Preheat oven to 160°C. Lightly spray a 11 cm x 25 cm (top measurement) x 7.5 cm deep loaf tin with oil. Line base and sides with baking paper, extending paper 3 cm above edge of tin.
  2. Sift flour, bicarbonate of soda and cinnamon into a large bowl. Stir in apricots, dates, walnuts and sugar.
  3. Whisk milk, eggs and yoghurt in a bowl. Add milk mixture to date mixture and stir until combined. Pour into prepared tin.
  4. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Stand loaf in tin for 10 minutes, then turn out onto a wire rack. Serve warm or cooled.

Notes

TO REFRIGERATE: Store whole loaf in a reusable container for up to 1 week. Cut individual slices to serve and enjoy cold or warm in the microwave or toaster. TO FREEZE: Store whole loaf as above, or store individual slices in reusable snap–lock bags, for up to 2 months. Thaw at room temperature or microwave slices from frozen until warm.

You might like

You might like