Date and Walnut Loaf

Catherine’s Farmhouse Kitchen: Quarantine Edition


Date and Walnut Loaf


  • 14 oz Cake Flour
  • 6 tbsp  Light Golden Caster Sugar
  • 7 oz Chopped Dates
  • 2 tsp  Baking Powder
  • 5.5 oz Chopped Walnuts
  • 2 tbsp Sunflower Seeds
  • 4 tsp Chia Seeds
  • 3.5 oz Butter Melted
  • 2 Eggs Beaten
  • 8.5 oz Buttermilk

For the Frosting

  • 5 oz Smooth Cream Cheese
  • 4 tbsp Greek Style Natural Yoghurt
  • 8 tbsp Icing Sugar
  • 2 tsp Vanilla Extract
  • Walnut halves for the top


  • Preheat the oven to 370°F.
  • Place the flour, sugar, chopped dates and baking powder into a large bowl, together with the walnuts, sunflowers and chia seeds. Mix together.
  • Mix the melted butter and beaten egg together and pour into the dry ingredients.
  • Pour in enough buttermilk to form a firm batter and pour into a lined 1 pound loaf tin.
  • Bake for 35 to 40 minutes. To check that the loaf is fully cooked, tap on the base, it should sound “hollow”. The top will crack a little. Place on a cooling rack.
  • To make the frosting, whisk together the smooth cream cheese and natural yoghurt with the icing sugar and vanilla extract until mixture well and smooth.
  • When the cake is cold, place on a tray or a board and spread the frosting on the top. Decorate with walnut halves and serve.