Check out my gorgeous Rose Gold Kitchenware in my new online Shop  RIGHT HERE

Just a Mum's Kitchen

· 18 Comments

Weetbix and Date Loaf

Baking & Recipes· Loaf

Jump to Recipe

This Weetbix & Date Loaf is a lovely classic recipe, so moist and delicious. 

Weetbix and date loaf sliced on a white platter

 

Another lovely recipe handed down in the notebooks of Great Aunty Lucy.  As my Mum said this is the gift that keeps on giving. Such a blessing to have these lovely resources and to be able to keep these recipes alive here forever.

Weetbix and Date Loaf on a White Platter on a blue and white striped towel.

 

The other great thing about these recipes is they use pantry basics and no fancy ingredients so if you have a good store of baking ingredients these will be lovely to make over and over again.

Close up of a loaf sliced with dates

 

This loaf is lovely, moist, rich and delicious. It would be perfect for a morning or afternoon tea, in lunch boxes or to feed hungry workers. It freezes beautifully too so you could double the recipe if you have two loaf tins and freeze one for another day. 

 

As with all of these hand me down recipes the origins are unknown, I have found a few similar versions online.

Lovely simple ingredients, see if you have these in the pantry today

  • Weetbix

  • Dates

  • White Sugar

  • Butter

  • Baking Soda

  • Boiling Water

  • Egg

  • Vanilla Essence 

  • Self Raising Flour

Showing ingredients used to make weetbix and date loaf, see recipe card

 

If you are anything like us you will have leftover weetbix crumbs at the end of a packet, I keep these to use in baking. A weetbix weighs between 17 & 20 grams, so you can easily measure what you need for recipes to create the equivalent to what is needed in any given recipe. 

 

The method for this one is quite fun too, you add the bulk of the ingredients to a bowl and pour boiling water over it to soften up the ingredients for around 5 minutes.

Boiling water poured over the ingredients to soften

 

I have added vanilla essence to my recipe as I simply love adding it in anywhere I can for extra flavour! 

Then add the remaining ingredients one at a time and spoon into the prepared loaf tin. Baking takes a while, between 45 minutes and an hour depending on the size of the loaf tin and your oven.

How to make weetbix and date loaf

 

It is important that you bake until the centre is cooked and no wet batter remains when you insert a knife or skewer. This loaf will have a lovely dark golden brown appearance. 

Photo on the left shows the unbaked loaf and on the right the golden brown baked loaf

 

This recipe keeps really well and freezes beautifully also. The size of the loaf tin for this recipe is 9 x 5 inches which is approximately 22cm x 12 cm, so quite small but perfect for this recipe. 

Just A Mums Weetbix and Date Loaf

 

If you are a fan of loaf recipes then check out these popular ones

Double Chocolate Banana Loaf

Sultana Loaf

Delicious Lemon Syrup Loaf 

Banana Bread 

4 Ingredient Fruit Loaf 

Which one will you make next? 

 

Please enjoy this recipe for Weetbix and Date Loaf 

Weetbix and Date Loaf

Weetbix and Date Loaf

Yield: 12
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Delicious moist loaf, packed with flavour.

Ingredients

  • 4 Weetbix, 75 grams approx, crushed
  • 3/4 Cup White Sugar, 150 grams
  • 3 Tablespoons Butter, 42 grams
  • 1 Cup Dates, 130 grams, finely chopped
  • 1 teaspoon Baking Soda
  • 1 Cup Boiling Water, 250 mls
  • 1 Egg, beaten
  • 1 teaspoon Vanilla Essence
  • 1 Cup Self Raising Flour, 150 grams

Instructions

  1. Preheat the oven to 180 C Bake, 355 F
  2. Prepare a 22 x 12cm loaf tin with baking spray and baking paper. I line it in one direction then in the other, so that this forms a sling I can lift the loaf out with
  3. In a medium bowl add the crushed weetbix, sugar, butter, chopped dates and baking soda
  4. Pour over this the boiling water and with a spatula press down the ingredients so it is coated in the water
  5. Let this stand for 5 minutes until softened
  6. Stir well to blend the ingredients together
  7. In a small bowl or cup beat together the egg and vanilla and add this to the mixture and combine
  8. Add to this the self raising flour and mix well, careful not to overmix
  9. Spoon this mixture into a loaf tin and spread until even
  10. Bake for 45 minutes to one hour. The cooking time will depend on your oven and the size of the loaf pan.
  11. I checked on mine every 5 minutes from 45 minutes, you want a knife or a skewer in the centre of the loaf to come out clean of any wet batter and is golden brown.
  12. Remove from the oven and allow it to cool for ten minutes before removing it from the tin and cooling completely on a wire rack
  13. Once cool place in an airtight container. This recipe also freezes well
  14. Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 293Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 325mgCarbohydrates: 50gFiber: 4gSugar: 20gProtein: 5g

Did you make this recipe?

Please leave a comment down below, rate this recipe or share a photo on Facebook!

© justamumnz
Cuisine: New Zealand / Category: Loaf

 I hope you enjoy this recipe, please let me know in the comments below what you think of it! 

 

Thank you so much for stopping by to check out my latest recipes on my blog. If you are not already, be sure to follow me on Facebook or Instagram for more deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.

Happy Baking!
Anna
 

Pin It! Pinterest

 

 

Comments

  1. Lorraine says

    Love this! Such an old fashioned recipe and tastes just like the one we got as kids. I lost my recipe from my Nan, but this tastes exactly the same.
    Everyone loves it. Thanks 😊

    Reply

  2. Caitlin Head says

    I made it today! It’s in the oven and it looks great! I can’t wait to try it!
    Thanks for the great recipe!

    Reply

  3. Yvonne says

    Made this loaf yesterday….one of best I’ve tasted….going to try making into muffins next time…love your recipes…keep up the good work

    Reply

  4. Karen says

    I can’t wait to try this! I would ove to know if one could add fresh fruit? Chopped apple perhaps?
    I would imagine nuts would also be a wonderful addition.

    Reply

    • justamumnz says

      I would love to hear if you tried the fresh fruit, it can change the consistency and make it a little more dense as apples are quite a wet ingredient.

      Reply

  5. Joy Richards says

    I think that this loaf is one of the tastiest and moist loves l have made. It keeps so well and doesn’t dry out at all. I always look forward to you recipe’s and have made quite a few. Thank you.

    Reply

  8. Theresa Ritchie says

    Been making this loaf for years. A favorite & use Sultanas also . I save all the weetbix crumbs & one & a half cups of crumbs is equal to 4 weetbix. I always double the recipe as freezes well, My recipe doesn’t have an egg.

    Reply

  13. Stephanie Munro says

    It’s in the oven as I type. Very easy to make with the weights of the ingredients provided.

    Reply

I love hearing from you! What do you think of this recipe?

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe