This date loaf is so quick and easy to whip up and share with friends over a cuppa. The secret ingredient is Weetbix.
Most NZ families will have a classic Date Loaf recipe, and this is mine from my Nana. She used to add whatever she had in the pantry or had just harvested. Nana's Date Loaf was legendary especially at Country Women's Institute lunches. This is a lovely loaf to have with a cuppa or drop off to a friend who needs a pick-me-up.
I don't know about you but I sometimes find dates in the cupboard and have to remind myself to use them up! This is a great recipe to do just that. Whatever your tastes there is nothing old fashioned about dates in a warm loaf with lashings of butter. For other great ideas on how to bake with Weetbix, be sure to check out my collection of The Best Weetbix Recipes.
How to make Nana's Date Loaf:
To begin, preheat the oven to 180°C fan bake then grease a 24 x 13 cm loaf tin with cooking spray (or line with baking paper). In a large bowl combine the dates, butter, Weetbix, sugar, baking powder, baking soda and boiling water. Let the mixture stand for 5 minutes.
Stir in the egg and sift in the flour. Fold all ingredients together until just combined. Pour into the prepared loaf tin and scatter over the brown sugar. Bake for 45-55 minutes or until golden and cooked through.
Remove from the oven and allow to sit in the loaf tin for 10 minutes before turning out onto a wire rack to cool. Serve with lashings of butter while still warm.
Common questions about Nana's Date Loaf:
Can I freeze this loaf? Absolutely, I often make two and freeze one for later. This loaf will keep well in the freezer for up to two months. Just be sure it is sealed well in a bread bag or an airtight container.
What size tin should I use? My tin measures 24cm x 13cm and is 7cm deep. Depending on the size of your loaf tin (and there are a lot of different sizes) you may need to cook it for more or less time. If your tin is narrower in either direction it will make the mixture thicker which may take longer to cook.
What are Weetbix called in other parts of the world? Weetbix are also called Weet-Bix, Weetabix, Weeties or Wheat Biscuits depending on where you live. They will all work well in this recipe.
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- 1 cup dates, chopped
- 50g butter, melted
- 4 Weetbix, crushed
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup boiling water
- 1 egg, whisked
- 1 cup plain flour
- 1 Tbsp brown sugar
- Preheat oven to 180.C fan bake
- Line a 24 x 13 cm loaf tin with baking paper, or use cooking spray instead.
- In a large bowl combine dates, butter, Weetbix, sugar, baking powder, baking soda and boiling water.
- Let the mixture stand for 5 minutes.
- Stir in egg and sift in flour. Fold all ingredients together until combined.
- Pour into prepared loaf tin and scatter over brown sugar.
- Bake for 45-55 minutes or until golden and cooked through.
- Remove from the oven and allow to sit in the loaf tin for at least 10 minutes before turning out onto a wire rack to cool.
- Best served warm with butter.
Store in an airtight container in the pantry.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 232mgCarbohydrates: 46gFiber: 2gSugar: 31gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.