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Date and walnut loaf
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This loaf has a rich dark character with a zesty edge, due to the addition of the orange. Finish with a sprinkling of Demerara sugar and some chopped walnuts to decorate.


Date and walnut loaf


Preheat the oven to 180⁰C/350⁰F. Grease and line a 900g. loaf tin with greaseproof paper. Pour the tea into a small bowl and add the dates. Set aside to soak while you prepare the other ingredients.

Cream the butter and muscovado sugar in a bowl. Gradually add the eggs, beating well after each addition.

Fold in the flours, baking powder, orange zest, dates and the tea and 75g. of the walnuts. Spoon the mixture into the prepared tin and sprinkle with the remaining walnuts and Demerara sugar. Bake for 1 hour.

Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. This can be stored in an airtight container for up to five days.

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