Date and Walnut Soda Bread

In so many ways this is a great loaf. It’s tasty, it’s filling, it’s easy and it’s quick. Go on, give it a try.

Makes: 2 medium loaves

Time: You can have the loaves on the table in about 45 minutes

Level: Easy-peasy


  • 225g/8oz wholemeal flour
  • 275g/9½oz plain white flour
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 115g/4oz golden caster sugar
  • 75g/2½oz walnut pieces
  • 175g/6oz dried dates, chopped
  • 1 egg, beaten
  • 60g/2oz butter, melted
  • 275ml/9½fl oz – 300ml/10fl oz buttermilk*

*If you don’t have any buttermilk then stir 30ml (2 tbsp) lemon juice into 270ml/9½fl oz milk. Stir, then leave it for five minutes before using.


1. Turn oven on to heat up to 220C/fan 200C/425F/Gas 7. Line a large baking sheet (or two smaller ones) and dust lightly with flour.

2. Put flours, bicarb. soda, salt and sugar in a large mixing bowl and mix together.

3. Stir in the walnuts and dates. (Make sure the dates don’t stick together in large lumps.) Add the melted butter and the egg. Stir to mix well.

4. Lightly dust a nearby work surface with flour. Into the mixture, gradually mix in the buttermilk. (You may not need all of it.) Mix to form a soft dough.

5. Tip it out onto the floured surface and knead briefly – a few minutes only. Cut into two equal pieces and shape each piece into a domed circle and place well apart on the baking sheet. Gently flatten the circle and cut a cross in the top of each piece.

6. Sprinkle the tops with a little more flour and bake immediately for about 22 – 27 minutes until browned and hollow sounding when tapped underneath.

7. Cool on a wire rack. (and maybe try to resist eating it straight away, but then again, why not?)

I wish you every success with your bread making. I hope you have a go at this one and enjoy it. If you want to see more of my bread recipes click here.

For a lovely savoury soda bread loaf try my Cheese and Onion recipe, and for something a little more unusual, but also very tasty, there’s my Tutti Fruiti soda bread.

If you’d like to make a comment or ask a question please do, via the contact page.

Happy Baking