Sourdough Date and Walnut Loaf Cake

This sourdough date and walnut loaf cake is rich, moist, and perfectly sweet with soft bits of caramelized dates and crunchy walnuts in every slice. The sourdough starter gives it a lovely depth of flavor and helps keep the crumb tender. Whether you serve it warm with butter for breakfast or enjoy a slice for dessert, this loaf is pure comfort.

If you enjoy loaf cake recipes, you may like to also try this sourdough lemon loaf cake, this sourdough gingerbread loaf cake, or this chocolate chai sourdough loaf cake.

Why You'll Love This Recipe!

Warm, Cozy Flavor - Every bite has that perfect mix of caramel-like sweetness from the dates, nutty crunch from the walnuts, and gentle warmth from the spices. Plus, your kitchen will smell amazing!

Perfect Any Time of Day - It's hearty enough to enjoy a warm slice with butter for breakfast, with a cup of tea in the afternoon, or as a comforting dessert after dinner. It’s really wonderful all day.

Incredibly Moist and Tender - The combination of soaked dates, melted butter, and sourdough starter gives this loaf the most beautiful, soft crumb that stays moist. 

Ingredients

• Dates -  Use dried, pitted dates for this recipe. Soaking them softens them and releases their natural sweetness, giving the loaf its rich, caramel flavor. Medjool or Deglet Noor dates both work well.
• Hot Water and Baking Soda - This step might look a bit unusual, but it’s the secret to a soft, moist loaf. The baking soda reacts with the dates and hot water, helping them break down and blend smoothly into the batter.
• Butter -  I like to use salted butter, but unsalted works fine too. You'll melt the butter, but make sure it cools a bit before using so it doesn't scramble the eggs.
• Brown Sugar - I like to use brown sugar in this loaf because adds sweetness and a hint of molasses, which pairs perfectly with the dates and spices.
• Eggs - I've used large eggs, about 60g each. Room temperature eggs will mix best.
• Vanilla Extract
• Sourdough Starter - You can use either sourdough starter or discard for this recipe. If you're new to sourdough, check out my guide to the differences between sourdough starter and discard.
• All Purpose Flour
• Baking Powder
• Warm spices - I've used cinnamon, ground ginger, nutmeg, and allspice to give this loaf it's cozy, lightly spiced flavor.
• Walnuts - Roughly chopped walnuts add crunch and a lovely nutty contrast to the soft crumb and sweet dates. If you prefer, you can lightly toast them first to enhance their flavor.

How to Make Sourdough Date and Walnut Loaf Cake

Roughly chop the dates and add these to a bowl with the hot water (it's best if the water has boiled within the last 10 minutes or so) and the baking soda. Leave this to sit for around 10 minutes while you gather the other ingredients.

Preheat the oven to 180ºC (350ºF) and line a small loaf pan with baking paper (I also spray with some cooking spray just to make sure the loaf doesn't stick).

Now add the butter, brown sugar, eggs and vanilla to a large bowl and whisk until well combined (it will look a bit like runny caramel). Then add your sourdough starter and whisk again. Set this aside.

In a separate bowl, add the all purpose flour, baking powder, cinnamon, ginger, nutmeg, allspice and walnuts and mix until well combined.

Now add the soaked dates mixture (including the water) and the flour mixture into the butter and brown sugar mixture. Stir it all together to form the cake batter.

Pour the cake batter into the lined loaf pan and bake at 180ºC (350ºF) for around 45 to 50 minutes or until a skewer comes out clean.

How to Store + Freeze

Store at Room Temperature - This loaf cake will stay moist for 3 to 4 days when stored in an airtight container. I like to keep mine wrapped in baking paper and then stored in a tin or glass container. It helps the loaf stay soft without going sticky. Avoid plastic containers if you can, as they can trap too much moisture and change the texture.

Refrigerate - If your kitchen is warm or you want it to last a bit longer, you can store the loaf in the fridge for up to 5 days.

Freeze for Later - This loaf freezes really well. Once completely cool, wrap the whole loaf (or individual slices) tightly in plastic wrap, then place it in a freezer-safe bag or container. It will keep for up to 3 months. When you’re ready to enjoy it, thaw at room temperature. You can also toast or microwave individual slices for a few seconds to warm them up.

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