Description
This English Date & Walnut Tea Loaf is a comforting and flavorful treat perfect for afternoon tea or a cozy snack. Featuring sweet, chewy dates and crunchy walnuts, this loaf combines simple ingredients into a moist, tender cake with a delightful nutty texture. It’s easy to prepare and bakes to a golden finish, offering seven generous slices that make the perfect accompaniment to your favorite hot beverage.
Ingredients
Scale
Dry Ingredients
- 250g all-purpose flour
- 150g sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 2 large eggs
- 100ml milk
- 50g butter, melted
Additional Ingredients
- 200g pitted dates, chopped
- 100g walnuts, chopped
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F), ensuring it reaches the correct temperature before baking to achieve an even cook.
- Prepare Loaf Tin: Grease and line a loaf tin with baking parchment to prevent sticking and allow easy removal of the loaf once baked.
- Chop Dates and Walnuts: Finely chop the pitted dates and walnuts, which will add texture and bursts of flavor throughout the loaf.
- Mix Dry Ingredients: In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt. Stir well to evenly distribute the leavening agents and salt.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and melted butter until smooth and well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing to keep the loaf tender.
- Fold in Dates and Walnuts: Carefully fold in the chopped dates and walnuts, ensuring they are evenly distributed throughout the batter.
- Fill Loaf Tin: Pour the batter into the prepared loaf tin, smoothing the top with a spatula for an even surface.
- Bake: Place the loaf in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick or skewer into the center; it should come out clean or with a few moist crumbs.
- Cool Down: Once baked, let the loaf cool in the tin for 10 minutes to set, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Chopping the dates finely helps distribute their sweetness evenly through the loaf.
- Use unsalted butter for better control over the saltiness.
- Ensure not to overmix the batter to keep the loaf light and fluffy.
- Storage: Keep the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This loaf pairs wonderfully with a cup of English breakfast tea or your favorite herbal blend.
