Put the kettle on, pull out a seat, let’s have a slice of date and walnut loaf (with lashing of butter, of course!) and have a chat.
I love that I’ve reached my mid-30s, and I can still find things that I’ve never enjoyed/explored/tried before. I mean, I’ve tried dates in sticky date pudding and loved them, but recently I decided to just try eating Medjool dates and I’m newly obsessed. I love them, very muchly (which I’m pretty sure makes me one step closer to a nursing home… eating dates, pfft!). Who even am I anymore?
This date and walnut loaf is so beautiful, and doesn’t really need a generous dose of butter, but sometimes you’ve got to treat yourself and it’s SO worth it. Spread it on.
But if you want to have it without butter, it works too.
Date and walnut loaf
How long does date loaf keep for?
Date loaf can be kept in an airtight container for up to 5 days. For more humid climates, store in the fridge.
Can you freeze a date loaf?
Absolutely! You can keep in the freeze, in either an airtight container, or in airtight wrapping, for up to 3 months.
Can I use medjool dates for this recipe?
You absolutely can, although medjool dates are likely to be more on the expensive side. You’ll also need to make sure you cut them in half and remove the seeds.
Tips for making date and walnut loaf recipe
- Chop it how you like it. I like a chunkier texture, so you can see my walnuts and dates aren’t chopped finely. If you like a smoother texture, just get your chop on and chop it more than I have.
- Best served warm. This is beautiful served straight out of the oven, but you can also reheat by placing a slice in the toaster, or even placing a slice (or two) in the air-fryer.