Date Loaf

Another favorite of mine. I like eating dates just as they are and in many desserts such as date loaf, date finger, date slices and many more. This page has the date loaf recipe. I love slices of date loaf with tea. It is also very quick to make, with good results. You may add nuts or raisins.

Be sure to lightly dab the baking pan with oil before you add the dough. You may also wipe the container with the butter wrappers or a small amount of melted butter.

Remember to use oven gloves or dish cloths to hold hot items from the oven. When cool, serve plain, or with butter (the vegan type if you prefer that) & enjoy with tea or your favorite beverage.

Here is the recipe for Date Loaf


INGREDIENTS

  1. 2 cups all purpose flour
  2. ¼ tsp. salt
  3. 2 tsps/10 ml. baking powder
  4. 8 oz. pitless dates
  5. ½ cup (or less) brown sugar
  6. 4 oz. soft butter
  7. 1 cup warm water water
  8. 1 tsp. baking soda

METHOD

  1. Sift numbers 1-3
  2. In a bowl, cut dates into small pieces. Add baking soda & water
  3. Add butter & sugar, then stir
  4. Add flour and mix again. If it is too thick add a bit more water
  5. Lightly oil a 9"x5" loaf pan. Add dough to pan. Bake at 400° for approximately 30-45 minutes
  6. When the top is a deep brown, open oven door and insert a skewer or butter knife into date loaf. If it comes out clean it is done. If there is dough on the skewer, leave in oven a few more minutes & test again
  7. Allow to cool before removing from baking pan
  8. To easily lift bread, run a spatula around the pan edges taking care not to poke into the bread. This should loosen the bread which you can gently lift out or turn upside down gently and tap on bottom to remove
  9. Slice and serve plain or with a topping of butter
Baked Date Loaf

Date Loaf





Those on special diets should substitute ingredients that comply with a particular health condition.

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I will be happy to help in any way I can. The site will be regularly updated with tasty recipes and hints and tips. You will find my contact information at Contact

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