Date & Walnut Loaf

Recipe by Liana HolmanCourse: DessertCuisine: EuropeanDifficulty: Easy


Prep time


Cooking time




  • 2 heaped teaspoons Orgran Egg Replacer (or tapioca starch)

  • 6 tablespoons (90ml) water

  • 1 cup pitted dates, chopped and 1 carrot, finely grated

  • ½ cup chopped preserved ginger

  • ¼ cup canola oil and 1½ teaspoons baking soda

  • 1 cup boiling water

  • ½ cup granulated sugar and 1 cup walnuts, chopped

  • ¾ cup white flour and ¾ cup brown flour

  • ½ teaspoon baking powder and ½ teaspoon salt


  • Preheat the oven to 180 degrees. Grease a loaf tin, put the kettle on to boil.
  • Using a blender whiz up the egg replacer and the water for a minute or so in a large bowl, combine the dates, carrot, ginger, oil, baking soda and boiling water.
  • Stir and leave aside for 15 minutes. After 15 minutes, stir in the sugar, walnuts and egg replacer.
  • In a smaller bowl, combine the flours, baking powder and salt. Add to the date mixture and stir until just combined, don’t over-mix.
  • Spread evenly in the loaf tin, bake for about 50-60 minutes, until a skewer comes out clean.
  • Cool turn out onto a wire rack to cool completely. Eat! Yum!

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