BakingChristmasEasyRecipesShane Smith

Date & Walnut Tea Loaf

70-80 mins Cook
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This Tea loaf is packed full of delicious date & walnuts and the addition of brown butter takes this simple bake & elevates it to the next level. What’s also great, this tea loaf gets better with age so you can enjoy it a few days after you bake it. Thanks to Shane Smith for another great recipe!

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Date & Walnut Tea Loaf

prep time
20 mins
cooking time
70-80 mins
total time
2 hrs


  • Weighing scales

  • Oven

  • Mixing bowls

  • Wooden spoon

  • Whisk

  • Food processor/hand blender

  • 2lb loaf tin

  • Parchment paper

  • Grater

  • Saucepan


  • 110g butter

  • 1 tea bag

  • 130ml hot water

  • 340g Gem chopped dates

  • 1 tsp bread soda

  • Dash vanilla

  • 3 medium eggs

  • 25g Gem chopped walnuts

  • 165g grated apple

  • 135g Gem self-raising flour

  • 70g Gem brown sugar


Preheat your oven to 160C/140C fan and line a 2lb loaf tin with parchment paper.
Add the hot water to the tea bag and leave to sit for 5 minutes.
Remove the teabag and pour the hot tea over 220g of chopped Gem dates, add the bread soda and allow to sit for 15 minutes.
While the dates are soaking, place the butter into a saucepan over medium heat and melt until the butter begins to foam turning into a light golden brown colour.
Once the brown butter stage is reached, remove and set aside.
Once the soaked dates have softened, using a food processor or a hand blender, blitz the dates into a smooth puree.
Add this puree to a large bowl and add the remaining unsoaked dates, the brown butter, vanilla, chopped walnuts, eggs, apple, flour and brown sugar.
Stir to combine.
Spoon this cake batter into the lined 2lb loaf tin and place in the centre of the oven and bake for 70-80 mins or until a knife inserted comes out clean.
Remove and allow to cool before slicing and serving.

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