Empress Elisabeth Date & Walnut Loaf

Run in the other direction of any date loaf or date scone recipe that calls for dried dates without first soaking them.

This Date & Walnut Loaf is my go-to. Make yourself a cup of tea while you wait for the dates to soak and thank yourself later as you slice into a decadently moist, rich loaf. Slather it with butter and pour yourself another cuppa before putting your feet up and enjoying the fruits of your labour. 


1.5 cups of boiling water

1.5 cups of chopped dates

1/2 cup oil - works with both Olive and Canola, whatever you have on hand!

1 cup brown sugar

1 egg

1 tsp vanilla essence

1.5 cups plain flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup chopped walnuts


Preheat your oven to 180°. Line a loaf tin with baking paper.

Add chopped dates and boiling water to a medium-large bowl or the bowl of your stand-mixer. Add the oil and leave it to cool. By the time you've made a pot of tea, poured a cuppa and enjoyed most of it, you'll be ready to continue.

Add sugar, egg and vanilla essence to the date mixture and beat lightly. 

Sift the flour, baking soda, baking powder and salt together and add to the wet mixture. Mix until JUST moist - don't over-mix. 

Gently fold the chopped walnuts through, pour into a loaf tin and bake for 1-hour. I check it regularly from about 45-50 minutes with a skewer and take the loaf out of the oven to cool when the skewer comes out clean. 

Leave in the tin to cool for 10 minutes or so and then turn out onto a rack to cool thoroughly. 


This Date & Walnut Loaf pairs perfectly with