Date and walnut and pecan loaf

• Serves 10

• Preparation time:

• Cooking time:

Ingredients

320g honey
175g pitted dates, chopped
50g walnuts, roughly chopped
50g pecans, roughly chopped
11/2 teaspoons bicarbonate of soda
1 teaspoon vanilla extract
350g wholegrain spelt flour, sifted
3 generous teaspoons baking powder
Finely grated zest of 1 unwaxed orange
Finely grated zest and juice of 1 unwaxed lemon
1/2 teaspoon salt

Method

Put the honey, 550ml water, the dates, walnuts and pecans in a medium saucepan and gently bring to the boil. Remove from the heat and allow to cool completely.

Preheat the oven to 180°C. Grease and flour a 22 x 12cm loaf tin or two 16 x 11cm loaf tins.

Stir the bicarbonate of soda, vanilla extract, flour, baking powder, orange and lemon zest and juice, and the salt into the cooled date mixture and fold everything together until thoroughly combined.

Spoon into the prepared loaf tins and bake in the oven for 60–70 minutes or until a skewer inserted into the centre comes out clean. Allow to cool for 10 minutes before turning out onto a wire rack to cool completely.

Enjoy served in generous slices, plain or spread with a little butter.

Notes