This date loaf is like a warm hug on a cold winter’s day. Moist and studded with dates, serve this lovely loaf with plenty of whipped maple butter.

25 min
50 min



  1. 300g pitted dates, chopped
  2. 1 ½ cups (375ml) water
  3. 1 tsp bicarbonate soda
  4. 130g butter, room temperature
  5. 2/3 cup (150g) firmly packed brown sugar
  6. 1 tsp Queen Vanilla Bean Paste
  7. 2 large eggs
  8. 2 cups (300g) self-rising flour

Maple butter

  1. 60g unsalted butter, room temperature
  2. 2 tbsp Queen Pure Maple Syrup
  3. ½ tsp Queen Vanilla Bean Paste

Method - Loaf

  1. Step 1

    Preheat oven to 170C (fan forced). Grease and line a 23cm x 13cm loaf tin with baking paper.

  2. Step 2

    Combine dates and water in a small saucepan and bring to a simmer. Take saucepan off the heat, add bicarbonate soda, and let sit for 15-20 minutes or until dates are tender.

  3. Step 3

    In the bowl of a stand mixer. beat butter, sugar and vanilla until light and creamy. Add eggs, one at a time beating well after each addition. Turn the mixer down to low and add a third of the flour, followed by a third of the date mixture. Repeat using remaining flour and date mixture 1/3 at a time until fully incorporated.

  4. Step 4

    Pour mixture into prepared loaf tin and bake for 55-60 minutes or until inserted skewer comes out clean. Let cool in tin for 10 minutes, before turning out onto a wire rack.

Method - Maple butter

  1. Step 1

    While loaf is cooling in tin, using a stand mixer or hand beaters, beat butter for 5 minutes until light and fluffy. Add maple syrup and vanilla and beat for another 2 minutes. Serve warm with a smear of the whipped maple butter.

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