Date Loaf
Prep time: 
Cook time: 
Total time: 
Serves: 1 large loaf

... either on its own or ...

  • 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
  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
Recipe by The Passionate Pantry at