Date and walnut loaf is a really easy, low fat and delicious traditional Scottish teatime cake. It’s a perfect bake for holidays and quick to whip up when you’ve got guests coming round!
Welcome to February Folks!
Don’t you think that January was such a long month? Well it certainly felt that way to Lady Lynne and myself and we’re both glad to have got past it and moved a little further forwards towards the warmer part of the year.
The extra bonus with February too is that it’s a shorter month!
We’re both extremely glad that the January “watching what you eat after the Christmas indulgence” is over and we both feel that its most definitely time for some cake.
Not just any cake though.
Nope, a tasty fruity comforting date and walnut loaf classic bake well suited to these winter months and well within your healthy eating limits at only 179 calories per slice, if you happen to be still watching that waistline after Christmas!
I’ve removed the traditional recipe requirement of treacle from the ingredients for this date and walnut loaf.
However, I promise that this date and walnut cake is just as delicious!
Plus in doing that I’ve managed to reduce the overall fat and calorie content. The dates and walnuts are enough to sweeten this recipe.
The texture can only be described as deliciously moist. There’s a satisfying “crunch” to each bite. If you’ve a sweet tooth, then this recipe is sure to satisfy.
I’ve made this date and walnut loaf many times over the years and it’s never failed to come out right.
Why This Is A Healthy Date and Walnut Loaf Recipe
It’s perfectly possible to enjoy a slice of a lower calorie cake when you bake it yourself.
Most shop bought / coffee shop baked goods (even the ones that look healthy made with nuts and seeds) are overly packed with refined flour and sugar.
They contain very little in the way of any goodness and they come in enormous portion sizes. They’re often loaded with additives and colouring too.
I’m not against the odd treat because as you know that’s what the 80/20 rule for eating is all about.
However, I do recommend and encourage home baking so that you can save yourself unnecessary calories and sugar by the right kind of healthier bake over another.
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Other Popular Loaf Cake Recipes For You To Try
- White chocolate and raspberry loaf cake is a delicious and simple to make recipe that’s perfect for sharing. Fresh raspberries and white chocolate chips baked together taste amazing!
- Cherry bakewell loaf cake is an easy and delicious budget cake with all the flavours of a bakewell tart. Topped with a layer of icing sugar it’s perfect for sharing with friends.
- Lighter lemon loaf cake is such a delicious and easy cake to make. It’s based on Starbucks lemon loaf cake so if you love that but want a healthy version with less calories and fat then this is for you!
Coming Next Week on Neil’s Healthy Meals
Right, looking forward to next time, I may have gone a wee bit sweet potato daft in that the two recipes I’m bringing you next week both involve that ingredient, but I’ll let you be the judge of that.
Still, they are two great recipes.
Tuesday is a Chickpea and Sweet Potato Filo Parcel dinner recipe.
Thursday is a new Sweet Potato and Spinach Soup recipe.
So in effect you could buy a 1kg bag of sweet potatoes and make both dishes. Nothing left to waste and all that!
Well, that’s all for now. Hope you can join me next week for those recipes and I hope you have a great weekend!
Date and Walnut Loaf Recipe
This date and walnut cake will last for up to 3 days stored in an air tight container but it is best served fresh.
If you’re feeling a little bit naughty then spread a little butter on your slice. If not butter, then low fat spread is great too.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Date and Walnut Loaf
- 175 g chopped dates
- 75 g chopped walnuts
- 75 g golden caster sugar
- 50 g unsalted butter cubed
- 150 ml boiling water
- 1 large egg beaten
- 225 g self raising flour
- Preheat oven to 180C fan and grease a 20cm x 12.5cm / 8” x 5” loaf tin.
- Place the dates, walnuts, sugar and butter in a bowl and gradually stir in the boiling water until the butter has melted.
- Stir in the beaten egg and fold in the flour.
- Pour all of the mixture into the loaf tin and bake for about 35 - 40 minutes. Use a wooden skewer to insert into the cake which should come out clean if the cake is cooked through.
- Remove from oven, allow to cool slightly in the tin before tipping out onto a wire rack to cool completely. Then slice into 14 slices and store in an air tight container for up to 3 days.