Delia Smith​ Date And Walnut Loaf Recipe

This hearty Delia Smith Date and Walnut Loaf is made with soft brown sugar, wholewheat flour, chopped dates, walnuts, and soaked prunes. This recipe creates a moist, flavorful tea bread with a satisfying crunch and deep caramel notes from the fruit and sugar. It is perfect for a relaxing afternoon tea or served as a cozy breakfast slice.

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Delia Smith Date and Walnut Loaf Ingredients

• 3 oz (75g) dried prunes (soaked overnight)
• 3 oz (75g) pitted dates
• 4 oz (110g) walnuts, roughly chopped
• 4 oz (110g) butter, at room temperature
• 6 oz (175g) soft brown sugar
• 2 large eggs, lightly beaten
• 4 oz (110g) wholewheat flour
• 4 oz (110g) plain flour
• A pinch of salt
• 1 level tsp baking powder
• 3 to 4 tbsp milk

How To Make Delia Smith Date and Walnut Loaf

1. Prepare the fruits and nuts: Drain the prunes that have been soaking overnight thoroughly. Remove any stones and chop the flesh into large pieces. Roughly chop the walnuts and the dates.
2. Preheat and grease: Preheat your oven to 350°F (180°C). Generously butter a 5 × 9-inch (13 × 23-cm) loaf tin.
3. Cream the butter and sugar: In a large mixing bowl, beat the room-temperature butter and soft brown sugar together until the mixture is pale white and fluffy.
4. Add the eggs: Pour in the beaten eggs a little bit at a time, beating the mixture well after each addition to prevent curdling.
5. Fold in dry ingredients: Sift the wholewheat flour, plain flour, salt, and baking powder together. Using a metal spoon, carefully fold these dry ingredients into the creamed mixture.
6. Add the mix-ins: Add the chopped prunes, dates, and walnuts to the bowl. Pour in the milk and mix everything until combined.
7. Bake the loaf: Transfer the thick batter into the prepared loaf tin and spread it out evenly. Bake for 1 hour.
8. Check doneness: The loaf is done when it feels springy in the center and a skewer inserted into the middle comes out clean.
9. Cool and serve: Let the cake cool in the tin for a minute or two, then turn it out onto a wire rack to cool completely before slicing.

Recipe Tips

• Plan Ahead: The prunes must be soaked overnight. This rehydrates them so they become plump and juicy rather than chewy and tough inside the cake.
• Use a Metal Spoon: When folding in the flour, use a large metal spoon instead of a wooden spoon. The thin edge of the metal cuts through the mixture cleanly, keeping the air bubbles intact for a lighter loaf.
• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. Cold ingredients will not emulsify (mix) properly, which can lead to a heavy or greasy cake.
• Don’t Overmix: Once you add the flour, stop mixing as soon as it is combined. Overworking the batter develops gluten, which can make the loaf tough instead of tender.

What To Serve Date and Walnut Loaf

This loaf is versatile and pairs well with both sweet and savory options.

• Salted Butter: A thick smear of good quality salted butter complements the sweetness of the dates.
• Sharp Cheese: Serve a slice with a wedge of sharp Cheddar or crumbly Stilton. The savory cheese contrasts beautifully with the fruit.
• Afternoon Tea: It is the ideal companion for a hot cup of Earl Grey tea or black coffee.
• Cream Cheese: For a lighter dessert, spread a little plain or honey-nut cream cheese on top.

How To Store Date and Walnut Loaf Leftovers

• Refrigerate: This loaf keeps very well. Store it in an airtight tin or container. It can be kept at room temperature for 3–4 days, but if your kitchen is warm, store it in the refrigerator for up to a week.
• Freeze: Wrap the cooled loaf (or individual slices) tightly in plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Delia Smith Date and Walnut Loaf Nutrition Facts

Serving Size: 1 slice (based on 10 slices)

• Calories: 285 kcal
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 120mg
• Total Carbohydrate: 38g
• Dietary Fiber: 3g
• Sugars: 22g
• Protein: 5g

Frequently Asked Questions

• Can I use a quick-soak method for the prunes? If you forgot to soak them overnight, place the prunes in a bowl and cover them with boiling water. Let them sit for 30–45 minutes, then drain well.
• Why did my fruit sink to the bottom? This usually happens if the batter is too thin or the fruit is wet. Make sure you drain the prunes very thoroughly. You can also toss the chopped fruit in a teaspoon of flour before adding it to the batter to help it “grip” the cake mix.
• Can I use all-purpose flour instead of wholewheat? Yes, you can use 8 oz of plain (all-purpose) flour if you don’t have wholewheat. However, the wholewheat flour adds a lovely nutty flavor and texture that characterizes this specific recipe.

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