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Date and walnut loaf

Date and walnut loaf

Total Time
1 hr 25 min
15 min
1 hr 10 min
Who can resist a slice of this incredibly delicious old-fashioned favourite? It’s quick and easy to make, packed with dried fruit and perfect served with a pot of tea.


White self-raising flour

2 cup(s), (300g)

Bicarbonate of soda

1 tsp

Ground cinnamon

1 tsp

Dried apricots

½ cup(s), chopped (75g)

Fresh dates

½ cup(s), pitted, chopped, (115g)


cup(s), chopped (35g)

Caster sugar

cup(s), (75g)

Skim milk

¾ cup(s), (185ml)


2 medium

99% fat-free, plain or natural yoghurt, unsweetened

1¼ cup(s), (300g)


  1. Preheat oven to 160°C. Lightly spray a 11 cm x 25 cm (top measurement) x 7.5 cm deep loaf tin with oil. Line base and sides with baking paper, extending paper 3 cm above edge of tin.
  2. Sift flour, bicarbonate of soda and cinnamon into a large bowl. Stir in apricots, dates, walnuts and sugar.
  3. Whisk milk, eggs and yoghurt in a bowl. Add milk mixture to date mixture and stir until combined. Pour into prepared tin.
  4. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Stand loaf in tin for 10 minutes, then turn out onto a wire rack. Serve warm or cooled.


TO REFRIGERATE: Store whole loaf in a reusable container for up to 1 week. Cut individual slices to serve and enjoy cold or warm in the microwave or toaster. TO FREEZE: Store whole loaf as above, or store individual slices in reusable snap–lock bags, for up to 2 months. Thaw at room temperature or microwave slices from frozen until warm.