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You are here: Home / Thermomix / Date Loaf

Date Loaf

29/08/2019 by Gina 1 Comment

This is a old Thermomix recipe from the days that I first signed up as a consultant in 2011.  I have made this date loaf so many times, and as time has passed I have adjusted the recipe to cater for my own tastes.  It is a family favourite, but every time I make the loaf for others I am asked for the recipe, so it is time to share it here for others who may wish to try it.

I love the date loaf served just on its own, but when I have visitors I like to drizzle a thick slice with a little maple syrup and serve it with a dollop of Greek yoghurt.

The loaf keeps well for a few days at room temperature in a sealed container … just make sure that when you serve it you do it justice by offering a nice thick slice!

Medjool dates and water in ™ bowl and heated for 5 minutes before blending for 12 seconds …
… and then adding the bicarb soda which …
… will make the mix froth up.

Sugars and butter in ™ bowl and …
… mixed for a total of 90 seconds …
… before adding the eggs …

… and blending for 1 minute until light and creamy
Flour, vanilla, salt and dates are added back into the ™ bowl …
… and blended for a total of 7 seconds

Batter is placed into a lined large loaf tin …
… and baked for a total of 55 to 60 minutes
Loaf is allowed to cool completely …

Before cutting and serving …
… either on its own or …
… with a drizzle of maple syrup and a dollop of Greek yoghurt

 

5.0 from 1 reviews
Date Loaf
 
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Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins
 

... either on its own or ...

Author: Gina @ The Passionate Pantry
Serves: 1 large loaf
Ingredients
  • 300g Medjool dates, pitted weight, cut in half
  • 450g filtered water
  • 3 tsp bicarb soda
  • 125g light muscovado sugar, or plain brown sugar
  • 125g golden caster sugar, or plain caster sugar
  • 90g butter, cubed, room temperature
  • 3 x 60g eggs
  • 260g self raising flour
  • 2 tsp vanilla extract
  • 1 tsp sea salt flakes
Instructions
  1. Preheat oven to 180 degrees, fan forced, and place rack into middle of oven
  2. Grease and line a large loaf tin, base measurement 25cm x 10cm, with baking paper
  3. Place dates and water in TM bowl and heat 5 minutes / 100 / speed 1, then mix 12 seconds / speed 4, scrape around bowl
  4. Add bicarb soda and mix 5 seconds / speed 2, mixture will bubble up which is fine, stir mixture around bowl, then place into a separate container and put aside
  5. Lightly rinse out TM bowl with cold water and wipe with kitchen paper (no need to completely wash bowl … you just want to cool it down)
  6. Place both sugars and butter into TM bowl and blend 30 seconds / speed 4, scrape around bowl and repeat 1 minute / speed 4 until light and creamy, scrape around bowl
  7. Add eggs and blend 1 minute / speed 4
  8. Add flour, vanilla, salt and date mixture and blend 5 seconds / speed 4, scrape around bowl and repeat 2 seconds / speed 4
  9. Pour mixture into loaf tin, level top with the back of a spoon and tap the tin lightly on the bench to release any air bubbles in the batter
  10. Bake for 55 to 60 minutes, or until a skewer inserted into centre comes out clean (it takes exactly 55 minutes in my oven)
  11. Allow loaf to rest in tin for 20 minutes before removing to a cooling rack to cool completely before cutting and serving
3.5.3251

 

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Filed Under: Baking, Cakes, Dessert, Fruit, Main Ingredients, Meals and Courses, Nut Free, Recipes, Special Diets, Thermomix

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Comments

  1. Karen Lott says

    11/09/2019 at 3:30 pm

    This is the best date loaf ever, I even made it gluten free and turned out beautiful. Thanks Gina

    Reply

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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UPDATE JUNE 2022 Beautiful foodie friends ... I must come clean! After “missing in action” for some months, the guilt of not posting recipes has finally got to me. I always knew there would come a...
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Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
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I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

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This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
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Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
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Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

#thepassionatepantry
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