Description
This Lemon Clove Date Loaf is a moist and flavorful treat combining the warm spices of cloves and cinnamon with the bright zest and juice of lemon. Chopped dates add natural sweetness and a chewy texture, perfectly complemented by optional crunchy walnuts or pecans. Ideal for a comforting snack or dessert, this loaf is easy to prepare and baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 200 grams (1 ½ cups) all-purpose flour
- 150 grams (¾ cup) brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- 120 ml (½ cup) vegetable oil
- 120 ml (½ cup) milk
- Zest of 1 lemon
- 1 tablespoon lemon juice
Add-ins
- 150 grams (about 1 cup) pitted dates, chopped
- 60 grams (¼ cup) walnuts or pecans, chopped (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 175°C (350°F). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal of the loaf once baked.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cloves, and ground cinnamon until evenly combined to create a uniform dry mixture.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Then add the vegetable oil, milk, lemon zest, and lemon juice. Mix until the mixture is smooth and all ingredients are fully incorporated.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Stir gently just until combined; avoid overmixing to keep the batter slightly lumpy and prevent a dense loaf.
- Add Dates and Nuts: Fold in the chopped dates and optional nuts carefully to ensure even distribution throughout the batter.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan, smoothing the surface with a spatula to create an even top.
- Bake the Loaf: Place the pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. The top will be golden brown when ready.
- Cool the Loaf: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely, allowing it to set and preventing sogginess.
- Serve: Slice the Lemon Clove Date Loaf once fully cooled. Enjoy it plain or spread with butter for an extra indulgent treat.
Notes
- For a nut-free version, simply omit the walnuts or pecans.
- Using parchment paper helps in easy removal and cleaner slicing.
- Make sure not to overmix the batter to keep the loaf tender and moist.
- You can substitute milk with any plant-based milk for a dairy-free alternative.
- Storage: Keep the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
