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!

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

 

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