Super moist Date loaf

A few days ago I shared on my Instagram page about a date loaf I often bake and everyone wanted the recipe. I had no idea so many of you loved date loaf! To be honest, I’m not too fond of dates as they’re way too sweet for me but this date loaf converted me! I started baking it only because my husband loves eating dates and now my son too. This date loaf is so rich and I’m not even kidding that it’s super moist! It’s the perfect thing to enjoy with a hot cup of coffee. It’s also very filling so a nice lunchbox treat too!

Before I get roasted by some of you foodies/moms, I am aware of how sweet dates are so if you don’t mind the high sugar content you will be glad to make this a once in a while treat.

Date loaf makes a wonderful neighbor gift

Because I have never liked eating dates, I never considered baking an actual date loaf. Then one Winter evening soon after we’d just moved into our new apartment, the upstairs neighbors brought down a plate of cake from a birthday they were celebrating. Being new neighbors, I thought this was an incredibly sweet gesutre and I wanted to reciprocate!

My mom always says to never return a dish empty so I wanted to reciprocate their neighborliness with a special baked treat.

The only problem was that our neighbors were Muslim and I was not sure how to bake Halaal, if Halaal baking is even a thing! Nonetheless, I remembered that one of them had mentioned that during Ramadan they eat a lot of dates. They love it for it’s richness of flavour and that it keeps you fuller for longer.

At the time, Ashley had a connection at his office and was buying kilos of dates. He loves it! So I thought perhaps a date loaf would be perfect to pile on the plate that I would return to them.

Super Moist Date Loaf Recipe

I trawled through Pinterest and thought this recipe shared by Cauldrons and Cupcakes looked quite interesting as it uses what my kids call “biscuit porridge“, otherwise known as Wheetbix!

I also love the back story behind the recipe which you can read on her blog. Interestingly, the recipe dates back to a time when pantries were bare and they only had the bare essentials. Similar to what we are experiencing now during lockdown in South Africa (and around the world I’d imagine!).

A pandemic does not make it easy to pop out to the shop so easily to buy ingredients so we have to make do with what we have. It’s been really fun finding recipe’s like this one which is described as “economical” and “quick” and I could not agree more!

Moist Date Loaf Recipe Ingredients:

  • 4 blocks of Weet-bix
  • 1 cup of chopped dates (I use either fresh dates or the block of compressed dates you can find in the baking isle at the supermarket or your local Spar)
  • 1 cup sugar
  • 4 tablespoons of butter (60 grams)
  • 1 teaspoon bicarbonate of soda
  • 1 egg
  • 1 cup of self-raising flour
  • 1 and 1/2 x teaspoons baking powder and a pinch of salt, sifted together)
  • 1 cup of boiling water

Variations 

  • 1/2 cup chopped walnuts or pecans
  • 1 teaspoon ground ginger or ground cinnamon
  • swap out sugar for 3 heaped Tblspns Golden Syrup or treacle

Date Loaf Recipe Instructions

  • Preheat your oven to a moderate (160-degree Celcius fan-forced or 180-degree oven – 350 degrees Fahrenheit).
  • Crumble the Weet-Bix into a large bowl. Add the sugar (or syrup if using instead), chopped dates, butter and bicarb soda. Pour the cup of boiling water over and leave to soften for five minutes.
  • Use this time to line your tin with baking paper. I use mini-loaf tins to make one for us and one to gift or freeze.
  • Add the sifted flour (and spices if using) and egg.  Mix together well with a wooden spoon. The batter will be quite thick. If you are adding walnuts or pecans dump them in now and give another quick stir.
  • Pour into the lined tin and place in the oven for forty-five minutes. Test to see if cooked through by inserting a fine skewer in the center of cake. If it comes out clean it is done, if there is still sticky residue bake a little longer.
  • Leave in the tin for ten minutes before removing and cooling on a wire rack. It slices best using a serrated knife.

This date loaf can last for up to a week when stored in a tin however I’ve yet to test this theory because everytime I bake it it’s eaten within hours! It is divine and easy enough for even a novice baker like me! Let me know in the comments if you’re keen to try to out!

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