Date Walnut Loaf

Course: Dessert
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12
Author: Lord Byron's Kitchen
Print Recipe


  • 1 cup tea, strong and hot
  • 2 cups chopped dates
  • cup butter, room temperature
  • 1/4 teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup brown sugar, firmly packed
  • teaspoons vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • 2 large eggs, whisked
  • 1 cup chopped walnuts


  • Chop the dates into bite sized pieces, about the size of a dime. Place the chopped dates into a large mixing bowl.
  • Pour the hot tea over the dates. Add the butter, salt, baking soda, and brown sugar. Stir to combine and set aside to cool.
  • While the date mixture is cooling, preheat your oven to 350 degrees and prepare a loaf pan by spraying it lightly with non-stick cooking spray. Set aside.
  • Once the dates have cooled, add the vanilla extract and stir to combine.
  • Add the flour, baking powder, nutmeg, and beaten eggs to the date mixture.
  • Using a spatula, fold the dry ingredients into the date mixture.
  • Next, fold in the chopped walnuts.
  • Transfer the batter to the loaf pan. (You can top the filled loaf pan with extra walnuts or chopped dates if you wish.)
  • Bake for 1 hour. Test for doneness by inserting a toothpick into the loaf. If it comes out clean, the loaf is ready. If not, bake for another 5 minutes.
  • Allow the loaf to cool for 5-10 minutes before transferring to a cooling rack to continue the cooling process.