Pioneer
Date Loaf
The quintessential Maritime tea-table loaf
No Maritime tea table in 1941 was complete without a date loaf. Dark, moist, and packed with dates and walnuts, this recipe from the IODE Fort Monckton cookbook was made in every church hall, church basement, and church parlour in Moncton. It slices cleanly and keeps well — the definition of a good baking-day loaf.
Source: IODE Fort Monckton Cook Book, Moncton NB, 1941
Ingredients
- 1 cup pitted dates, roughly chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1 cup sugar
- 2 tbsp butter
- 1 egg, beaten
- 1½ cups flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup walnuts, roughly chopped
- 1 tsp vanilla
Instructions
- Pour boiling water over dates. Stir in baking soda — the mixture will foam. Add butter and stir to melt. Cool to lukewarm.
- Preheat oven to 325°F (165°C). Grease and flour a 9×5 inch loaf pan.
- Beat egg and sugar together. Stir in the cooled date mixture and vanilla.
- Sift together flour, baking powder, and salt. Fold into the date mixture until just combined. Fold in walnuts.
- Pour into prepared pan. Bake 60–70 minutes until a toothpick comes out clean.
- Cool in the pan 15 minutes before turning out. Slice when completely cold.
✦ Kitchen Notes
- From the IODE Fort Monckton Cook Book, Moncton NB, 1941.
- Spread slices with cream cheese or butter. This loaf keeps well wrapped for several days — the dates keep it moist.