Description
This Citrus Cardamom Date Loaf with Walnuts is a moist, flavorful quick bread combining the natural sweetness of dates with the warm spice of cardamom and a bright hint of orange zest. The loaf is enriched with butter and brown sugar, studded with crunchy walnuts for texture, and baked to golden perfection, making it an ideal treat for breakfast or an afternoon snack.
Ingredients
Scale
Dates Mixture
- 200g pitted dates, chopped
- 1 tsp baking soda
- 250ml boiling water
Wet Ingredients
- 100g unsalted butter, softened
- 120g light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 orange
- 1 tsp ground cardamom
Dry Ingredients
- 180g all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
Add-ins
- 100g chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 170°C (340°F). Grease a loaf tin and line it with parchment paper to ensure the loaf does not stick and bakes evenly.
- Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the raising agents and seasoning in the batter.
- Cream Butter and Sugar, Add Eggs and Flavors: Cream the softened unsalted butter and light brown sugar together until the mixture is light and fluffy, which helps create a tender crumb. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract, orange zest, and ground cardamom for aromatic flavor.
- Soak Dates and Mix Batter: Soak the chopped dates in boiling water mixed with baking soda; once soaked, add this mixture including the soaking water to the wet ingredients and mix well. Gently fold in the dry ingredients until just combined, then stir in the chopped walnuts to add a pleasant crunch.
- Pour Batter and Bake: Pour the batter into the prepared loaf tin, smoothing the top for even baking. Bake in the preheated oven for 45–50 minutes, checking doneness by inserting a skewer into the center—if it comes out clean, the loaf is done.
- Cool and Serve: Allow the loaf to cool in the tin for 10 minutes to set, then transfer it to a wire rack to cool completely. Slice and enjoy as a delightful snack or breakfast treat.
Notes
- Make sure to chop the dates finely for even distribution in the batter.
- Do not overmix the batter once the flour is added to avoid a dense loaf.
- Checking the loaf with a skewer towards the end of baking is key to prevent overbaking and dryness.
- Walnuts can be toasted beforehand for enhanced flavor, but this is optional.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
