Date and Walnut Loaf:

Are you guys crazy for tea-time cakes as well? This recipe of date and walnut loaf is surely going to give a warm hug to your rainy evenings. This recipe is very close to my heart as it is inspired by a traditional recipe of my grandmother. Before you ask me about it being eggless, let me make your hearts happy by sharing an eggless version of the date and walnut loaf with you. I love the combination of dates and walnuts. Dates are semi-sweet but taste amazing when added to a recipe and walnuts add a natural crunch. A healthy and tasty loaf recipe that can be happily enjoyed even if you are on a track of losing some pounds. If you are fond of dates and love baking, do try this recipe for a perfect winter evening. Before heading to the recipe I would like to let you know that this loaf will turn out dense and moist because of the dates.


• 250 grams dates, seeded and chopped
• 1 cup walnuts chopped
• 200 grams condensed milk
• ½ cup oil
• 1 cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp vanilla extract


1. Grease a loaf tray with oil and dust maida.
2. Preheat oven at 180 degrees Celsius.
3. Cook dates with 6 tablespoons of water over medium flame for 2-3 minutes.
4. Turn off the flame and add ¼ teaspoon of baking soda. Set this mixture aside for 20 minutes.
5. Take a deep bowl. Add condensed milk and oil and beat till light and fluffy.
6. Sieve maida and baking powder together and keep aside.
7. Now add the cooked dates and chopped walnuts into the maida mixture.
8. Gradually add maida and dates mixture into the condensed milk and fold it gently.
9. Repeat the process until the whole maida mixture is added.
10. Now pour the cake batter into the prepared tin and bake it at 180 degrees for 30 minutes.
11. Cool the cake and serve it with hot coffee.

Date and Walnut Bars:

A right balance of flavors and a perfect dessert to munch on.


• 1 tablespoon vegetable oil
• 1 ¾ cups walnuts
• 2 cups chopped dates
• ¼ cup peanut butter
• 2 tsp vanilla extract
• ¼ tsp salt
• ¾ cup dark chocolate


1. Brush a loaf pan with oil and line with parchment paper.
2. In a food processor, blend 1 ½ cups walnuts, dates, peanut butter, vanilla, and salt.
3. Transfer it to the loaf pan.
4. Refrigerate for 30 minutes.
5. Melt the chocolate over a double boiler.
6. Now drizzle it over the prepared nut loaf.
7. Sprinkle the remaining walnuts.
8. Refrigerate until firm for at least 2 hours.
9. Let it stand on room temperature for 10 minutes, then remove from pan and slice it into equal-sized bars and serve.

Date and Walnut Loaf Date and Walnut Loaf


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