Delia Smith Date And Walnut Loaf Recipe

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This Delia Smith date and walnut loaf is a classic British tea-time bake: deeply moist, gently sweet, and packed with sticky dates and toasty walnuts. The crumb is soft and tender with a caramel note from brown sugar, and it slices beautifully once cooled. It is an easy, beginner-friendly loaf with simple mixing and no fancy equipment needed. Total time is about 1 hour 30 minutes, including soaking and cooling.

Ingredients

For the loaf

225g pitted dates, roughly chopped
200ml hot strong black tea (or boiling water)
1 tsp bicarbonate of soda
60g unsalted butter, softened (plus extra for greasing)
150g light brown sugar
1 large egg
225g self-raising flour
Pinch of fine salt
75g walnuts, lightly toasted and chopped
1 tsp vanilla extract (optional)

Optional topping

1 tbsp demerara sugar (sprinkled over before baking for a crisp top)
Butter, for serving

How to Make Delia Smith Date And Walnut Loaf Recipe

Prepare the oven and tin

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle so the loaf bakes evenly.
Line the tin: Grease a 900g (2lb) loaf tin, then line the base and long sides with baking parchment so you can lift the loaf out easily.

Soak the dates

Soften the fruit: Put the chopped dates into a bowl. Pour over the hot tea (or boiling water), then stir in the bicarbonate of soda.
Rest briefly: Leave for 10 to 15 minutes. The mixture will foam slightly, and the dates will soften into a thick, spoonable mixture. Let it cool to warm rather than piping hot.

Mix the batter

Cream butter and sugar: In a large bowl, beat the softened butter with the light brown sugar until well combined and slightly lighter. It does not need to be whipped for ages, just thoroughly mixed.
Add the egg: Beat in the egg (and vanilla extract, if using) until smooth.
Fold in dry ingredients: Add the self-raising flour and salt, then fold gently so you do not knock out the lift from the flour.
Finish with dates and walnuts: Stir in the date mixture, then fold through the chopped walnuts until evenly distributed. The batter will be thick and sticky.

Bake

Fill the tin: Spoon the batter into the prepared loaf tin and level the top. If you like, sprinkle over 1 tablespoon demerara sugar for a crunchy crust.
Bake: Bake for 50 to 60 minutes, until well risen and a skewer inserted into the centre comes out clean (a few moist crumbs are fine, but there should be no wet batter).
Protect the top if needed: If the loaf is browning too quickly, loosely cover with foil for the final 15 minutes.

Cool and slice

Cool in the tin: Leave the loaf in the tin for 10 minutes so it can firm up.
Cool completely: Lift out using the parchment and cool on a wire rack. For neat slices and the best texture, wait until it is completely cool before cutting.

How to Make Delia Smith Date And Walnut Loaf Recipe

Tips

Why did my date and walnut loaf turn out dry?

Dry loaf usually comes from overbaking or measuring too much flour. Check at 50 minutes, and use a light hand when filling the measuring bowl. Also make sure the dates have had time to properly soak and soften before mixing.

How do I stop the walnuts sinking to the bottom?

Chop the walnuts fairly small and fold them in at the very end. Toasting helps drive off a little moisture, and a thicker batter holds them better. If you want extra insurance, toss the walnuts with 1 teaspoon of the flour before adding.

What if my loaf cracks a lot on top?

A split is normal for loaf cakes and tea loaves. If it is very dramatic, your oven may be running hot. Next time, reduce the temperature by 10°C and bake a little longer.

How can I make the flavour richer?

Use strong black tea for soaking, toast the walnuts, and choose soft, sticky dates. A pinch of salt is important here because it lifts the caramel notes from the brown sugar.

Serving Suggestions

Slice thickly and serve with salted butter and a cup of tea.
Toast slices lightly, then top with butter or cream cheese.
Serve with sharp cheddar for a classic sweet-savoury pairing.
Add fresh pear slices on the side for a simple dessert plate.

Storage

Room temperature

Store in an airtight container for up to 4 days. If your kitchen is warm, wrap the loaf in parchment first, then seal in a container to prevent it sweating.

Refrigerator

Not essential, but you can refrigerate it for up to 6 days if you prefer. Bring slices back to room temperature before serving, or warm gently so the crumb softens again.

Freezing

Freeze the whole loaf or individual slices for up to 3 months. Wrap well in cling film, then foil, and place in a freezer bag. Defrost at room temperature, or toast slices from frozen for an easy breakfast.

Nutrition

Calories: 285 kcal
Carbohydrates: 46g
Protein: 5g
Fat: 9g
Saturated fat: 3g
Sodium: 210mg

Nutrition values are estimates and will vary depending on the brands of ingredients used and slice size.

FAQs

Can I make this date and walnut loaf without tea?

Yes. You can soak the dates in boiling water instead. Tea adds a little depth, but the loaf will still be moist and flavourful without it.

Can I use plain flour instead of self-raising?

Yes. Use 225g plain flour plus 2 teaspoons baking powder. Sift them together before adding so the raising agent is evenly distributed.

Why is bicarbonate of soda used with the dates?

It softens the dates quickly and helps create a tender crumb. It also reacts with the natural acidity in the dates, giving the loaf a gentle lift.

Can I swap the walnuts for another nut or leave them out?

Absolutely. Pecans work beautifully, or use hazelnuts for a deeper toastiness. You can also omit the nuts entirely for a smooth, sticky date loaf.

How do I know when the loaf is baked through?

Look for a well-risen loaf with a set centre. Insert a skewer into the middle; it should come out clean or with a few moist crumbs. If you see wet batter, bake for another 5 minutes and test again.