Date and Walnut Bread

Preparation info

  • Makes


    large loaf
    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

The ready-prepared and packaged sugar-coated chopped dates are ideal for this recipe. Find them in most supermarkets.


  • 350 g/12 oz self-raising flour
  • ½ level teaspoon salt
  • 100 g/4 oz dates, chopped
  • 75 g/3 oz soft brown sugar
  • 50 g/2 oz walnuts, finely chopped
  • 2 eggs
  • 2.5 dl/scant ½ pint milk
  • 50 g/2 oz butter, melted


    Sift the flour and salt into a large bowl. Stir in the sugar, walnuts and dates. Crack in the eggs and add the milk. Using a wooden spoon, stir to mix the ingredients together and then beat thoroughly to make a fairly soft mixture. Add the melted butter and stir in thoroughly.

    Spoon the mixture into a greased and lined large (23- by 13- by 7.5 - cm, 9- by 5- by 3 - in) loaf pan. Spread the mixture level. Place in the centre of a moderate oven (180 °C., 350 °F., Gas Mark 4) and bake for 1 hour. When baked remove from the tin and leave until quite cold. Serve sliced and buttered.