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Photo of Date, pumpkin and walnut loaf by WW

Date, pumpkin and walnut loaf

6 - 7
PersonalPoints™ per serving
Total Time
55 min
15 min
40 min


Wholemeal self-raising flour

2 cup(s), (320g)

Brown sugar

½ cup(s), (110g)

Butternut pumpkin

2 cup(s), (480g) coarsely grated

Fresh dates

½ cup(s), (110g) coarsely chopped


¼ cup(s), (25g) coarsely chopped

Bicarbonate of soda

1 tsp

Ground cinnamon

1 tsp


2 medium

Skim milk

¾ cup(s), (185ml)

Reduced fat oil spread

60 g, melted


  1. Preheat oven to 180°C or 160°C fan-forced. Line a 10cm x 22cm (base measurement) loaf tin with baking paper, allowing it to hang 2cm over both long sides.
  2. Combine flour, sugar, pumpkin, dates, walnuts, bicarbonate of soda and cinnamon in a large bowl.
  3. Whisk eggs, milk and spread in a jug. Pour egg mixture into flour mixture and stir to combine. Pour into prepared tin and smooth the surface. Bake for 40–45 minutes or until a skewer inserted in the centre comes out clean. Set cake aside in tin for 5 minutes before turning onto a wire rack to cool. Serve warm or at room temperature.


TIPS: You can use grated carrot instead of pumpkin. Store any leftovers in an airtight container for up to 3 days, or freeze for up to 1 month.