Farmhouse apple, date and pecan loaf

Prep Time
Cook Time
2h 6m
Ready In

"A recipe from Aussie Apples. I really want to try this recipe soon. Serve warm or at room temperature with butter, sweetened ricotta or spreadable, cream cheese."

Original is 8 servings


  • Serving Size: 1 (240.1 g)
  • Calories 498.2
  • Total Fat - 35.8 g
  • Saturated Fat - 14.2 g
  • Cholesterol - 273.5 mg
  • Sodium - 645.8 mg
  • Total Carbohydrate - 31 g
  • Dietary Fiber - 5.1 g
  • Sugars - 9.2 g
  • Protein - 17 g
  • Calcium - 166.5 mg
  • Iron - 3.5 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Grease and line base and sides 20cm deep, x 7cm x 11cm (base) loaf pan.

Step 2

Combine the butter, water and dates in a medium saucepan over a medium heat, stir occasionally until butter is melted.

Step 3

Bring butter mix to a gentle boil and boil 3 minutes; stir in the cinnamon and syrup.

Step 4

Pour mix into a large bowl & cool for 10 minutes.

Step 5

Preheat oven 170°C fan forced.

Step 6

Whisk the buttermilk and eggs together and stir into the date mixture; sift the flour and baking powder over the mixture and stir to combine, then stir in the pecans and coconut.

Step 7

Grate two apples and with the other 2 apples core, half and thinly slice the fold in the grated apple (grated only) into the mixture. Pour mix into prepared pan.

Step 8

Press the slices apples into the batter leaving half exposed; sprinkle with sugar if using.

Step 9

Bake, 1½ hours, or until a skewer inserted into the center comes out clean.

Step 10

Stand 10 minutes in the pan before removing to a wire rack.

Step 11

Serve warm or at room temperature with butter, sweetened ricotta or spreadable, cream cheese.

Step 12

TIP: The loaf will keep 7 days in an airtight container in the fridge. It also freezes really well, whole or sliced.

Step 13

TIP: Best way to toast the loaf is between sheets of baking paper in a sandwich press.


No special items needed.

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