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Date and pecan loaf
Date and pecan loaf
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulge in a nourishing low-fat date and nut loaf for a wholesome breakfast.
Ingredients:
  • Melted reduced-fat dairy spread, to grease
  • 200g fresh dates, pitted, coarsely chopped
  • 70g (1/3 cup, firmly packed) brown sugar
  • 50g reduced-fat dairy spread (Devondale Light brand)
  • 125ml (1/2 cup) water
  • 2.50 gm bicarbonate of soda
  • 80g (1/2 cup) wholemeal plain flour
  • 160g (1 cup) wholemeal self-raising flour
  • 1.25 gm ground ginger
  • 1.25 gm ground cinnamon
  • 4.40 gm vanilla essence
  • 50g pecans
Instructions:
  • Preheat your oven to 180°C. Lightly grease a 9 x 19cm loaf pan with melted dairy spread, then line it with non-stick baking paper, leaving the long sides to overhang.
  • In a medium saucepan over medium heat, combine dates, sugar, dairy spread, and water. Cook and stir for 3 minutes until sugar dissolves. Add bicarbonate of soda and mix well. Remove from heat and let sit for 10 minutes, stirring occasionally until slightly cooled.
  • Combine the flours, ginger, and cinnamon in a large bowl. Place the husks back into the mixture and create a well in the center.
  • Combine the egg and vanilla essence with the date mixture using a fork. Gently fold the date mixture into the flour mixture using a large metal spoon until just combined. Add the pecans and fold in. Transfer the mixture into the prepared pan, smooth the surface, and bake in a preheated oven for 40 minutes or until a skewer inserted into the center comes out clean. Cool the loaf on a wire rack, then slice and serve.

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