Date Loaf ✻ As Told By Goldilocks

Just like Goldilocks, it took me three attempts to get this recipe for date loaf just right, which means you’ll have success the first time you make it! As far as date goodness goes, it’s right up there with my date squares.

Date Loaf | © Urban Cottage Life.com

Oh, how I have laboured (and eaten) to bring you this recipe for date loaf! My goal: a dense, rich loaf cake crammed with dates and walnuts, redolent of cinnamon and ginger, and economical to make.

The Home Ec Approach to Date Loaf

This post may read a bit like a home economics textbook, but I thought you might be interested in a glimpse into the recipe development process and some of the factors I take into consideration to come up with the final version of a recipe. One of those is cost. While sometimes it’s fun to go all out with extravagant ingredients, I also enjoy the challenge of developing a recipe that delivers extravagant results on a budget. One of the things I learned in this case is that letting the richness of dates take centre stage means some other ingredients (in this case, sour cream) simply aren’t needed.

My first effort, pictured above (and the handsomest in outward appearance) had several flaws, not the least of which was that it cost a small ransom to make since I spent close to $9 on the dried Medjool dates, butter and sour cream alone. I fussed around simmering the dried dates and they ended up so soft they mostly disappeared into the cake batter. That was a big investment for a cake that just didn’t deliver enough dates. The walnuts were too predominant as I used too many and left them too large.

Date Loaf | © Urban Cottage Life.com

For the second version (not pictured), I used more economical Sayer dates, at a cost of around $3. They’re less luscious than the Medjool, but equally delicious and a better choice for baking. This time I simply chopped them. The recipe included an extra egg in addition to the sour cream, and fewer walnuts chopped more finely. The verdict? It was overly date-laden and so heavy that, while delicious, it didn’t fully rise and the top collapsed. It was delicious but far too moist: still not right.

The third time was the charm — my Goldilocks moment you could call it. I cut back the amount of dates by a half cup (using just a single carton of Sayer dates for $2.69), but chopping them into bigger pieces gave them more impact. The dates were definitely the star. I scaled back to one egg and used soured milk in place of the pricey sour cream. This loaf still didn’t rise terrifically high, and dipped a bit in the centre, but was properly baked through. I didn’t miss the richness (or the cost) of the sour cream at all. It may not have been the prettiest loaf to come out of my oven, but it scored high on all other counts: richness, denseness, spiciness and … um, dateness?

This date loaf experimentation spanned several weeks, meaning those in my date loaf pipeline had a steady supply for almost a month. The bad news for them is that the date loaf train won’t be leaving the Urban Cottage station again in the foreseeable future. The good news? They can use the recipe below to make their own!

Date Loaf | © Urban Cottage Life.com

Date Loaf

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© Marlene Cornelis, Urban Cottage Life.com 2015Date Loaf | © Urban Cottage Life.com

Pre-heat the oven to 350℉. Butter and flour a 9″ x 5″ loaf pan, then insert a piece of parchment paper along the length of the pan, leaving the ends uncovered. The paper should be long enough that the ends can be used as handles to lift the baked loaf from the pan.

  • 1-3/4 cup flour
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 cup butter
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup coconut sugar
  • 1 egg
  • 1 cup sour milk (1 tbsp apple cider vinegar + milk to make 1 cup)
  • 2-1/2 cups Sayer dates, cut into thirds
  • 1/2 cup chopped walnuts

Mix the flour, salt, baking soda, baking powder and spices in a bowl and set aside.

Cream the butter and two sugars until light. Add the egg and beat until well incorporated.

Add half the flour and milk alternately, blending well. Repeat. Then stir in the dates and walnuts.

Transfer the batter to the prepared  baking pan, and bake for 1 hour, or until a tester comes out clean.

Let the loaf stand in the pan on a cooling rack for 10 minutes or so, then remove from the pan and continue to cool.

Looking for More Recipes with Dates?

Dates are nutritious and naturally sweet, meaning they can reduce or entirely replace the amount of refined sugars in some recipes. Check these out: Coconut Date BitesDate and Almond Smoothie, Date Squares, Chocolate Avocado Mousse and Choco-Caramelicious Patties.

11 comments

  1. You spoil us, Mar, with your dedication to getting a recipe right. It’s been ages since I’ve cooked with dates but your loaf sure sounds good. Do you think it would freeze well? This is just the kind of bread that I like to bring to Zia when I visit, something she’d enjoy but never bake for herself. (Just this morning I froze some almost spent bananas for muffins to take to her in spring.) She’s cooking less these days and I bring “Care Packages” to her. Of course, I’d have to bake a few loaves to make sure they pass my rigorous taste tests.
    Apropos to nothing, I sure am glad I didn’t make weight loss a New Year’s resolution. 🙂

    • I haven’t tried freezing this loaf yet, John, but I don’t see why I couldn’t. If I give it a try, I’ll let you know. I simply love the idea of you serving your dear Zia one of my recipes. Like you, I resolutely refuse to make weight loss a New Year’s resolution. I wouldn’t want that to get in the way of my kitchen extravagances and experimentation!

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