Apple, Walnut and Date Loaf
Ingredients
- 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
Instructions
- 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.
Notes
Tip
If you want to get ahead do some of the prep work the day before. I roast the nuts ahead of time so I don't have to wait for them to cool down. I also make the date mix the day before. This speeds up the making of this loaf.
You should get about 14 slices at 1.5cm thick