Get 3 months FREE*
Start today
Photo of Date and walnut loaf by WW

Date and walnut loaf

6 - 7
PersonalPoints™ per serving
Total Time
1 hr 25 min
15 min
1 hr 10 min
Who could resist a slice of this old-fashioned favourite? Quick and easy, packed with healthy fruit and incredibly delicious, it’s wonderful served with tea


White self-raising flour

2 cup(s), (300g)

Bicarbonate of soda

1 tsp

Ground cinnamon

1 tsp

Dried apricots

½ cup(s), halves, chopped (75g)

Fresh dates

½ cup(s), pitted, chopped


cup(s), chopped (55g)

Caster sugar

cup(s), (75g)

Skim milk

¾ cup(s), (180ml)


2 medium

99% fat-free plain natural yoghurt

300 g

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 1.75L (7-cup) capacity (top measurement 25cm x 11cm, base measurement 22.5cm x 8.5cm, height 7.5cm) loaf tin with oil. Line tin with baking paper, allowing it to overhang 3cm on both long ends. Sift flour, bicarbonate of soda and cinnamon into a large bowl. Stir in apricots, dates, walnuts and sugar.
  2. Whisk milk, eggs and yoghurt in a medium bowl. Fold milk mixture into date mixture and stir until combined. Pour into prepared tin.
  3. Bake for 1 hour 10 minutes or until cooked when tested with a skewer (see note). Cool loaf in tin for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.


TIPS: Cover loaf with foil after 30 minutes if the top is browning too quickly. VARIATION: Add 125g fresh raspberries with apricots in Step 1.