Published: by Vanya Insull
This date loaf is so quick and easy to whip up and share with friends over a cuppa. The secret ingredient is Weetbix.
Most NZ families will have a classic Date Loaf recipe, and this is mine from my Nana. She used toadd whatever she had in the pantry or had just harvested.Nana's Date Loaf was legendary especially at Country Women's Institute lunches. This is a lovely loaf to have with a cuppa or drop off to a friend who needs a pick-me-up.
I don't know about you but I sometimes find dates in the cupboard and have to remind myself to use them up! This is a great recipe to do just that. Whatever your tastes there is nothing old fashioned about dates in a warm loaf with lashings of butter. For other great ideas on how to bake with Weetbix, be sure to check out my collection of The Best Weetbix Recipes.
How to make Nana's Date Loaf:
To begin, preheat the oven to 180°C fan bake then grease a 24 x 13 cm loaf tin with cooking spray (or line with baking paper). In a large bowl combine the dates, butter, Weetbix, sugar, baking powder, baking soda and boiling water. Let the mixture stand for 5 minutes.
Stir in the egg and sift in the flour. Fold all ingredients together until just combined. Pour into the prepared loaf tin and scatter over the brown sugar. Bake for 45-55 minutes or until golden and cooked through.
Remove from the oven and allow to sit in the loaf tin for 10 minutes before turning out onto a wire rack to cool. Serve with lashings of butter while still warm.
Have you been inspired to bake with dates? My epicLumberjack Cakeand my Healthy Raw Chocolate Slice both have dates in them and are both crowd pleasers.
Common questions about Nana's Date Loaf:
Can I freeze this loaf? Absolutely, I often make two and freeze one for later. This loaf will keep well in the freezer for up to two months. Just be sure it is sealed well in a bread bag or an airtight container.
What size tin should I use? My tin measures 24cm x 13cm and is 7cm deep. Depending on the size of your loaf tin (and there are a lot of different sizes) you may need to cook it for more or less time. If your tin is narrower in either direction it will make the mixture thicker which may take longer to cook.
What are Weetbix called in other parts of the world? Weetbix are also called Weet-Bix, Weetabix, Weeties or Wheat Biscuits depending on where you live. They will all work well in this recipe.
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Date loaf
Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
This date loaf is super simple to make - perfect with a cup of tea.
Ingredients
- 1 cup dates, chopped
- 50g butter, melted
- 4 Weetbix, crushed
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup boiling water
- 1 egg, whisked
- 1 cup plain flour
- 1 Tbsp brown sugar
Instructions
- Preheat oven to 180.C fan bake
- Line a 24 x 13 cm loaf tin with baking paper, or use cooking spray instead.
- In a large bowl combine dates, butter, Weetbix, sugar, baking powder, baking soda and boiling water.
- Let the mixture stand for 5 minutes.
- Stir in egg and sift in flour. Fold all ingredients together until combined.
- Pour into prepared loaf tin and scatter over brown sugar.
- Bake for 45-55 minutes or until golden and cooked through.
- Remove from the oven and allow to sit in the loaf tin for at least 10 minutes before turning out onto a wire rack to cool.
- Best served warm with butter.
Notes
Store in an airtight container in the pantry.
Nutrition Information:
Yield: 10Serving Size: 1
Amount Per Serving:Calories: 233Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 232mgCarbohydrates: 46gFiber: 2gSugar: 31gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
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Reader Interactions
Comments
Blitzo
Wow! such a lovely recipe.
Reply
Marion Edgecombe
Can I please buy the recipe book on line, there are no book shops around here with it
Cheers
MarionReply
VJ cooks
Hi Marion, this link will give you some options on where you can order online. Thanks so much for your support! https://vjcooks.com/everyday-favourites-cookbook/
Reply
Mirella O'Connor
Hi I just made this but it wasn't wet enough. I had to add another half a cup of water? What did I do wrong?
Reply
VJ cooks
Oh that's so weird, I've never had that happen before! Perhaps it could be the size of your egg? I always use a standard size 7.
Reply
Debbie
Hi
Made this and it was so moist and delicious. Is there a way to include a couple of over-ripe bananas? What changes would need to be made to the recipe if possible.Thanks so much!Reply
VJ cooks
Hi Debbie, so glad you enjoyed it. Bananas would really alter the recipe. But, I have a heap of recipes that call for over-ripe bananas on my website including Banana Choc Chip Loaf, Chocolate Banana Cake and Banana Bran Mini Loaves
Reply
Daisy
Great recipe. I have been making this at least once or twice a month. My only criticism is that it’s too sweet. I only had to use a quarter cup of sugar and it’s a sweet spot for my family. I also add an extra piece of weetabix and use two eggs. My family loves it. Thank you!
Reply
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