Date loaf is very popular in New Zealand. Most NZ families have a classic date loaf recipe, typically passed on from a grandmother. As most NZ baking classics, date loaf is originally from the UK. This was my first time making it and also trying it, and I absolutely loved it! It’s so moist and full of flavour and just delicious. I reckon even people who don’t like dates would like this loaf!
In other news, spring is almost here and I am very much looking forward to the longer days and warmer weather! Also, I think we might have a cherry blossom tree in the backyard at our new house and I am SO EXCITED.
Now to the recipe:
Put dates, baking soda and butter in a bowl and cover with boiling water. Set aside until cool (about 1 hour).
Pre-heat oven to 180°C. Line a 22 cm loaf pan with non-stick baking paper.
Place the cooled date mixture in a blender, food processor or stick mixer and blitz until super-smooth.
Beat in sugar and egg.
Sift in flour and baking powder, and add chocolate chips if using.
Stir to combine.
Pour into loaf pan.
If you want, sprinkle the top of the loaf with mixed raw seeds. I used pumpkin, sunflower and sesame seeds.
Bake for about 45 minutes, until a skewer/knife poked into the middle comes out clean. Cool in the tin for ten minutes, then turn out.
Date Loaf
From The Great New Zealand Baking Book, copyright © Cara Bayly
Serves: 8-10 | Prep time: 10 mins, plus standing | Cook time: 40-45 mins | Skill level: 1 (easy)
Ingredients
- 1 cup tightly packed dates
- 1 tsp baking soda
- 1 big tbsp butter
- 1 cup boiling water
- ½ cup (90 g) coconut sugar (or brown sugar)
- 1 egg
- 2 cups (310 g) plain flour
- 1 tsp baking powder
- ½ cup chocolate chips (optional)
- ¼ cup mixed seeds for topping (optional)
Method
Put dates, baking soda and butter in a bowl and cover with boiling water. Set aside until cool (about 1 hour).
Pre-heat oven to 180°C. Line a 22 cm loaf pan with non-stick baking paper.
Place cooled date mixture in a blender or food processer and blitz until super-smooth. Return to the bowl and beat in sugar and egg. Sift in flour and baking powder, and add chocolate chips if using. Stir to combine.
Pour into loaf pan and bake at for about 45 minutes, until a skewer poked into the middle comes out clean. Cool in the tin for ten minutes, then turn out.
Variations
For a sweet variation, add chocolate chips in with the flour and baking powder.
To make a savoury version sprinkle the top of the loaf before baking with mixed raw seeds – I often use pumpkin, sunflower and sesame seeds.
Published by Thom Productions/Blackwell & Ruth, $49.95
Where to buy the book:
The Great New Zealand Baking Book Project 