Apple, walnuts and dates are such a lovely combination. For a little surprise grate in 2 baby marrows and enjoy the added health benefits. They are high in fibre which supports a healthy digestive system, rich in antioxidants which help to mop up free radicals and reduce oxidative stress and they are rich in nutrients such as potassium, magnesium and Vitamin B. Of course you only need a small slice of this delicious loaf to squelch your sweet tooth. Apple, walnut and date loaf is just the perfect tea time treat without the excess sugar. I have tried to minimise the sugar as much as possible by using the dates and apple for sweetness. If you prefer a sweeter loaf add 50g more sugar, but please try it with 150g first.
Scroll to the photo gallery for step by step instructions to help you gauge whether you are on the right track…
Apple, Walnut and Date Loaf
- 70 g walnuts
- 250 g Safari pitted dates roughly chopped
- 150 g brown sugar
- 60 g unsalted butter I use salted butter too and it works
- 180 g water
- 1 tsp ground ginger optional
- ½ tsp bicarbonate of soda
- 80 g grated apple
- 80 g grated courgettes
- 2 Ex L egg lightly beaten
- 1 tsp Vanilla essence
- 225 g Self-raising flour
- ¼ tsp salt
- Heat oven to 180℃ spread 70 g walnuts on baking tray and roast for 6 minutes. (Alternatively air fry them for 4 minutes) Cool and chop into medium coarse pieces. Turn oven up to 190℃
- Line a 900g loaf baking pan with baking paper and spray with non-stick baking spray. Place on a sheet pan and set aside until ready to fill. My tin 21cm x 11cm x 7cm
- In a saucepan add 250 g Safari pitted dates, 150 g brown sugar, 60 g unsalted butter 180 g water and 1 tsp ground ginger and bring to a gently heat, stirring to ensure sugar melts. Once melted bring to the boil and remove from stove to cool to room Temperature yield (580g)
- Place the apple and courgette in a clean tea towel and squeeze out the juice. Add the 80 g grated apple and 80 g grated courgettes to the date mix.
- Add ½ tsp bicarbonate of soda, 2 Ex L egg and 1 tsp Vanilla essenceto a separate bowl and mix with a fork to combine.
- In a separate bowl whisk the 225 g Self-raising flour and ¼ tsp salt together. Fold into the date mix in 3 batches.
- Now fold in the walnuts
- Spoon batter into prepared loaf pan and bake in preheated 190℃ for 50-60 minutes. I covered my loaf with tin foil after 35 minutes to ensure the top didn't burn.