Date and Walnut Loaf is a traditional sweet bread that goes wonderfully well with a nice cup of tea. The loaf has a dense texture, and a good crunch from the heart healthy walnuts, while the dates add a toffee flavoured sweetness that is hard to beat. We have switched some of the white flour for wholemeal flour for an extra fibre boost.
Typical nutritional content (per portion)
50g (2oz) butter
A little oil for greasing
200g (7oz) wholemeal flour, plus extra for dusting
150g (5oz) plain flour
1 teaspoon bread soda
100g (4oz) light muscovado sugar
100g (4oz) dates, finely chopped
50g (2oz) shelled walnuts, chopped
1 large free-range egg
225ml (8fl oz) buttermilk
1 tablespoon clear honey or treacle
Preheat the oven to 160°C/325°F/Gas Mark 3. Melt the butter in a small pan or in the microwave. Set aside to cool a little. Lightly oil a 1.2 litre (2 pint) loaf tin and dust with flour.
Sift the wholemeal and plain flour into a bowl with the bread soda, tipping in any remaining bran flakes that are left in the bottom of the sieve. Stir in the sugar and then fold in the dates and walnuts.
In a separate jug beat together the egg, buttermilk and honey or treacle. Make a well in the centre of the dry ingredients and then pour in the egg mixture followed by the cooled melted butter. Quickly mix to a smooth batter and transfer to the prepared loaf tin. Place in the oven and bake for 1 hour or until golden brown and a skewer stuck into the middle of the loaf comes out clean.
Once the loaf is cooked, leave it to settle in the tin for 5 minutes then turn out onto a wired rack and leave to cool completely. Cut into slices and arrange on plates to serve.
