Some bakes surprise you. The Sweet Potato, Date and Walnut Loaf is one of those understated delights that sneaks up on you and steals the show. You might not think to put sweet potatoes into a cake, but once you do, it’s hard to go back. Moist, rich, and packed with flavour, this loaf is a celebration of natural sweetness and warm, nutty texture — the kind of treat you’ll want to bake again and again.
Why Sweet Potato Works in a Loaf
Sweet potato might not be a traditional baking ingredient in every household, but it’s long been used in various sweet dishes around the world — especially in places like the American South and the Caribbean. Its naturally sweet, earthy flavour and soft texture make it an ideal candidate for baking. Roasted sweet potato flesh adds moisture and depth to a cake batter without overpowering the other ingredients.
What’s especially lovely about sweet potato in this loaf is that it brings the same kind of richness and stability that mashed bananas or cooked pumpkin do in other bakes. It holds the crumb together, keeping it soft and springy for days after baking, while also helping to reduce the need for added sugars or fats. Sweet potato, date and walnut loaf is a clever and delicious way to sneak in a vegetable — and you won’t even notice.
The Sweetness of Dates
Dates are the perfect companion to sweet potatoes in this loaf. They add a deep, almost caramel-like sweetness and a soft bite that melts into the cake as it bakes. They also help the loaf feel indulgent without being cloyingly sweet. Even if you’re not normally a fan of dates, you might change your mind after tasting how they behave in this bake.
When chopped and folded into the batter, the dates almost disappear into the background — but they bring with them a sticky richness that gives the loaf its pudding-like appeal. You could even soak the dates beforehand in warm tea or orange juice for an extra layer of flavour.
The Crunch of Walnuts
To balance the soft, sweet base of this loaf, walnuts bring much-needed contrast. Their gentle crunch and slightly bitter edge cut through the sweetness perfectly. As the loaf bakes, the walnuts toast slightly, releasing their natural oils and enhancing their nutty flavour. Every bite becomes a satisfying mix of textures — soft, chewy, and crisp all at once.
And if you’re not a walnut fan, don’t worry — this loaf is flexible. Pecans, almonds, or even pumpkin seeds could be swapped in, depending on what you have to hand.
A Bake for All Seasons
This loaf feels just as welcome in autumn as it does in spring. It’s warming without being heavy, and it’s sweet without being sugary. It works beautifully as a morning treat with coffee, a teatime snack, or even as a light dessert served warm with a spoonful of Greek yoghurt or crème fraîche.
It also makes a thoughtful gift — baked in a lined tin and wrapped with parchment and string, it’s a rustic, homemade present that always goes down well. And because it keeps so well, you can bake it a day ahead and it’ll only taste better.
The Sweet Potato Date and Walnut Loaf is one of those bakes that flies under the radar but leaves a lasting impression. It’s comforting, nutritious, and full of flavour — ideal for those days when you want something homemade that feels both wholesome and indulgent.
Whether you’re using up leftover roast sweet potatoes or trying to bake with less refined sugar, this loaf is a wonderful way to go. It proves that vegetables truly can be the stars of the baking world — and once you’ve tasted it, you might just find yourself roasting sweet potatoes on purpose.
Sweet Potato, Date and Walnut Loaf
Ingredients
- 250 g sweet potato roasted skin removed, mashed
- 100 g soft brown sugar
- 2 large eggs free range
- 100 ml vegetable oil or melted butter
- 1 tsp vanilla extract
- 180 g plain flour
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 100 g dates chopped pitted
- 80 g walnuts chopped plus a few extra for topping
Instructions
- Preheat your oven to 170°C (150°C fan) or 340°F. Line a 2lb loaf tin with parchment paper or lightly grease it.
- In a large mixing bowl, combine the mashed sweet potato, sugar, eggs, oil and vanilla extract. Beat until smooth and well mixed.250 g sweet potato, 100 g soft brown sugar, 2 large eggs, 100 ml vegetable oil, 1 tsp vanilla extract
- In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt.180 g plain flour, 1½ tsp baking powder, ½ tsp bicarbonate of soda, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp salt
- Gradually fold the dry ingredients into the wet mixture until just combined — do not overmix.
- Fold in the chopped dates and walnuts.100 g dates, 80 g walnuts
- Pour the batter into the prepared tin and smooth the top. Sprinkle a few extra walnut pieces over the surface if desired.
- Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean. Check after 45 minutes — if the top is browning too quickly, cover loosely with foil.
- Allow to cool in the tin for 10–15 minutes before transferring to a wire rack to cool completely.
- Allow the Sweet Potato, Date and Walnut Loaf to cool before eating.
11 comments
nice
Nice flavours, but a little too heavy for me. I might try reducing the dates or using half wholemeal flour next time.
Moist, full of flavour, and not too sweet — the dates and walnuts give it just the right amount of texture and richness.
Really tasty and dense in a good way.
It’s subtly spiced, naturally sweet, and the walnuts give it a lovely crunch.
I toasted a slice the next morning and added butter and honey — outstanding.
I added a bit of orange zest and it made the flavours pop. Great way to use up leftover sweet potatoes too.
It’s not too sweet, has a great texture, and feels a little healthier than a typical cake. Ideal for afternoon tea.
This loaf reminds me of sticky toffee pudding crossed with banana bread.
So comforting and hearty. It stayed moist for days — perfect with a smear of cream cheese.
I had a slice with butter and a cup of tea and it was perfect.