Date Nut Loaf
📜 Collection: Unknown Twenty Five | ✍️ Attribution: Flora Young | 📂 Category: Bread A delightful and traditional date nut loaf recipe from the kitchen of Flora Young, featuring chopped walnuts and finely cut dates. Perfect for serving warm with butter or alongside afternoon tea.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | None | 8 servings |
🔪 Key Equipment
- Loaf pan
- Sifter
- Mixing bowls
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 cups | Flour | Sifted |
| 3 tsp | Baking Powder | Calumet brand |
| 3/4 tsp | Salt | None |
| 1/2 cup | Brown Sugar | Firmly packed |
| 1/2 cup | Walnuts | Chopped |
| 1 cup | Dates | Finely cut |
| 1 | Egg | Well beaten |
| 1 cup | Milk | 3/4 cup milk if using cake flour |
| 4 tbsp | Shortening | Melted oil or shortening |
Instructions
Step 1: Prep and Dry Ingredients
- Sift 3 cups flour once, measure, add 3 tsp baking powder and 3/4 tsp salt, and sift again.
- Add 1/2 cup brown sugar and mix well, then add 1/2 cup walnuts and 1 cup dates.
Step 2: Wet Ingredients and Baking
- Combine 1 egg, 1 cup milk, and 4 tbsp melted shortening or oil, and add to the flour mixture, blending well.
- Pour the batter into a greased loaf pan (9x5x3 inches)—putting waxed paper in the bottom of the pan makes it easier to remove.
- Bake in a moderate oven at 350° for 1 hour until golden brown and a toothpick inserted in the center comes out clean.
💡 Make-Ahead & Storage: Store wrapped tightly in plastic wrap at room temperature for up to 3 days, or slice and freeze for longer storage.
Original Recipe Scan
