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Date & walnut tea bread


  • Preheat oven to 180°C fan forced (200°C normal).
  • Toast the walnuts in the oven for
  • 10 mins and then coarsely chop. Set aside to cool.
  • At the same time, put the dates with the boiling water and 56 gm cubed butter in a bowl and set aside for 30 mins until cool. Then add the egg and vanilla, and stir until just combined.
  • In a larger bowl, combine the flour, sugar, bicarb, salt, baking powder and roasted walnuts. Then add the date mixture and mix until well combined.
  • Spoon the mixture into a buttered loaf or springform cake tin and cook in the oven for about 1¼ hours until a skewer comes out clean. Put on a rack for 15 mins, before turning out to cool. Then slice and serve with good quality butter on the side.


  • 140 gm walnuts
  • 280 gm pitted dates
  • 1 cup boiling water
  • unsalted butter
  • 1 large egg
  • ½ tspn vanilla extract
  • 2 cups plain flour
  • ¾ cup white sugar
  • ½ tspn bicarbonate of soda
  • ½ tspn sea salt
  • 1 tspn baking powder

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm