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.
For another nostalgic baking recipe, you must try the Coffee and Walnut Cake on my website.
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.
Have you been inspired to bake with dates? My epic Lumberjack Cake and my Healthy Raw Chocolate Slice both have dates in them and are both crowd pleasers.
Recipe FAQs:
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.
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.
Weetbix are also called Weet-Bix, Weetabix, Weeties or Wheat Biscuits depending on where you live. They will all work well in this recipe.
Storage:
Store your loaf in an airtight container in the pantry for up to four days. If it start to dry out, you can always toast slices of the loaf.
This loaf can also be frozen, I often make two and freeze one for later. This loaf will keep well in the freezer for up to three months. Just be sure it is sealed well in a bread bag, cling film or an airtight container.
Related Recipes:
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Date loaf
A soft and chewy date loaf made from pantry staples, chopped dates and crushed Weetbix.
Ingredients
- 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
Instructions
- 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.
Notes
Store in an airtight container in the pantry.
Nutrition Information:
Yield: 10 Serving Size: 1Amount 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.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Blitzo says
Wow! such a lovely recipe.
Kelly Reid says
Amazing recipe. So easy and soooo yummy
VJ cooks says
Thanks, Kelly 🙂
Marion Edgecombe says
Can I please buy the recipe book on line, there are no book shops around here with it
Cheers
Marion
VJ cooks says
Hi Marion, this link will give you some options on where you can order online. Thanks so much for your support! https://vjcooks.com/everyday-favourites-cookbook/
Shirley C says
Excellent tasty easy recipe. I used half honey instead of all sugar. This meant it was rather too moist so added almond meal. I made two small and one medium size loaf tins and raw sugar sprinkled on top which is lovely and crunchy. Absolutely delicious.
Mirella O'Connor says
Hi I just made this but it wasn't wet enough. I had to add another half a cup of water? What did I do wrong?
VJ cooks says
Oh that's so weird, I've never had that happen before! Perhaps it could be the size of your egg? I always use a standard size 7.
Debbie says
Hi
Made this and it was so moist and delicious. Is there a way to include a couple of over-ripe bananas? What changes would need to be made to the recipe if possible.Thanks so much!
VJ cooks says
Hi Debbie, so glad you enjoyed it. Bananas would really alter the recipe. But, I have a heap of recipes that call for over-ripe bananas on my website including Banana Choc Chip Loaf, Chocolate Banana Cake and Banana Bran Mini Loaves
Daisy says
Great recipe. I have been making this at least once or twice a month. My only criticism is that it’s too sweet. I only had to use a quarter cup of sugar and it’s a sweet spot for my family. I also add an extra piece of weetabix and use two eggs. My family loves it. Thank you!
Lesley says
I have made this twice this week, enjoying it too much. I used the Weetbix with mango and it gives it a little extra flavour.
VJ cooks says
Yum, that sounds delicious.
Jan says
What a great recipe and so easy to make! Sneaked a slice off the end when it cooled, absolutely delish, will try adding a teaspoon of ginger next time just to mix it up.
Kan says
Is there any substitute of weetbix? Or it is just optional.
VJ cooks says
The weetbix are what holds everything together. I would look for a different recipe.
Carrie says
Is it possible to use brown sugar instead of white? Thanks
VJ cooks says
Yes that would be fine.
Tannie says
What a WINNER…! Best date loaf ever…
VJ cooks says
Yay! So pleased to hear you enjoyed it!
Colleen says
Hi there , could you use Just Right cereal instead of weetbix
VJ cooks says
I haven't tried it but I'm sure it would work. Let me know how you get on.
Lisa says
Would I be able to sub out the Weet-bix for bran flakes instead & what measurement would you suggest? Thanks
VJ cooks says
Yes I think that would work, I'd just be sure to crush them up a bit. You will need approximately 65g.
Pam says
Nice taste but too moist, will add another weetbix if I make again.
Yve Middleton says
I put less sugar in mine and it's still good. I cut by half as I'm diabetic and find that's perfect as the dates are sweet anyway.
Jacky Challis says
I increased the dates to 1.5 cups and increased the amount of boiling water. I also decreased the sugar by half and used brown sugar. However this was still too sweet so I will add only quarter of a cup next time. Thanks for the recipe.