Warm and moist, this Eggless Date and Walnut Loaf is the perfect treat whether you’re celebrating the holidays or simply seeking a healthier snack option. Inspired by traditional European Christmas loaves, it beautifully blends the natural sweetness of plump dates with the toasty crunch of walnuts—all made lighter by using whole wheat flour and olive oil, making every slice hearty yet tender. This loaf stands out with its rustic charm and mild sweetness, perfect alongside your morning coffee or as a wholesome afternoon pick-me-up. The straightforward preparation makes it ideal for novice bakers, while its sophisticated flavors will impress even seasoned cake lovers. Slather on a bit of nut butter or savor it plain—the flavors are comfortingly nostalgic and delightfully modern. What’s more, this recipe is completely eggless, and uses yogurt for a soft crumb, so it’s a great fit for vegetarians seeking a richer, more nutritious cake. The loaf bakes up golden and aromatic, making it perfect for slicing and sharing with friends and family, and its ease of preparation ensures you can whip it up anytime cravings strike.
Eggless Date and Walnut Loaf
Print RecipeIngredients
- 2 cup (300 gm) dates / khajur
- 1 cup (255 ml) hot milk
- ¾ cup (190 ml) olive oil
- ¼ cup (60 ml) curd / yogurt
- 2 cup (260 gm) wheat flour / atta
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup milk
- ½ cup (60 gm) walnuts
- 5 dates / khajur, chopped
Instructions
Place the dates into a blender with hot milk and blend until smooth.
Transfer the date paste into a mixing bowl, then add olive oil and curd. Mix until combined.
Sift in the wheat flour, baking powder, and baking soda directly into the bowl.
Fold the mixture gently until you achieve a smooth, thick batter.
Stir in chopped walnuts and extra chopped dates using the cut-and-fold technique.
Pour the batter into a lined loaf tin and smooth the top. Tap lightly to release any trapped air.
Sprinkle additional walnuts on top for added texture and visual appeal.
Bake in a preheated oven at 180°C (356°F) for 45 minutes or until golden, and a skewer inserted comes out clean.
Allow to cool before slicing. Store in an airtight container, or serve fresh.
Notes
Tips:
For a lighter texture and traditional flavor, substitute wheat flour with plain flour if desired., Olive oil keeps the loaf moist and heart-healthy, but you can use melted butter for a richer taste—just reheat before serving if it firms up upon cooling., Feel free to mix in other dried fruit or a splash of fruit juice to enhance festive flavors and evoke a classic fruit cake taste., Allow the loaf to cool completely before slicing to ensure cleaner cuts.