Date & Walnut Loaf


Whole grains have been an integral part of my kitchen for years. Whole grains are not only rich in nutrients but if consumed on a regular basis can reduce the risk of heart disease, diabetics and cancer in some cases. Whole grains are grains which are not highly processed or polished like the refined flours. Few examples of whole grains are whole wheat flour, millets, red rice flour, quinoa, barley, amaranth, buckwheat flour etc.

Date and walnut cake or loaf is one my healthy indulgence. This loaf is made with whole grain flours and very little fat (I’ve used coconut oil instead of butter). This loaf recipe is sure a keeper for the health conscious. I have adopted this recipe from here.



200gms dates, pitted, cut into small pieces

100gms walnut, cut into small pieces

30gms coconut oil or olive oil

90gms coconut sugar or jaggery or raw sugar

2 eggs

240ml boiling water

50gms orange marmalade

180gms pearl millet flour

100gms whole wheat flour

2tsp baking powder

1tsp baking soda

2gms vanilla powder

pinch of salt


  • Measure dates, baking soda and oil in a bowl. Pour boiling hot water and keep it aside to cool.
  • Beat sugar and eggs in a bowl until well combined. Add the cooled mixture, orange marmalade, flour, baking powder, vanilla powder, salt and walnuts. Stir well until well combined and free of any lumps.
  • Pour the cake mix in a greased loaf pan and level the top. Bake at 180 degree centigrade for an hour or until the the top is nicely browned. Test the loaf by inserting a skewer to check for donesss.
  • Allow it to cool on a wire rack before cutting into slices. The loaf can be stored in an airtight container for 5 days or refrigerated for 10 days.









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