Sweet Potato, Date and Walnut Loaf

This moist and flavourful loaf combines roasted sweet potato with sticky dates and crunchy walnuts for a comforting bake that’s naturally sweet and beautifully textured. Sweet potato, date and walnut loaf is perfect sliced for tea, served warm with butter, or even lightly toasted for breakfast.

Prep Time 20

Cook Time 55

Total Time 1 15

Servings Slices

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.

Nutrition