Step 1

Grease or line a 1 litre loaf pan.

Step 2

Pop the jug on to boil

Step 3

Chop the dates (making sure there are no pips left behind) and place them in a bowl with the baking soda.

Step 4

Pour the boiling water into a small bowl or jug and add the malt extract to it. Stir well to combine. Then pour this over the date mix and stir. Now add the salt, brown sugar and butter, mix again, use a fork to mash the dates, then set this aside for at least 15 minutes. If you want the dates chunky just don't mash them.

Step 5

Preheat the oven to 170°C fan (340°F fan)

Step 6

Stir or mash your dates, leave them chunky or mash to hide them throughout the mix.

Step 7

Add the flour and baking powder to a bowl and whisk to combine.

Step 8

Add the egg, vanilla, to the date mix, then fold in the flour mix and finally, stir through the nuts.

Step 9

Pour the batter into the prepared tin and bake for 30 mins, then cover the top of the tin with a baking paper-lined foil cap. This will help prevent the top bowning and keep moisture in. Continue to bake until the centre is cooked, approximately 20 - 30 minutes 95°C (200°F) or until a toothpick inserted comes out clean.

Step 10

After removing from the oven, allow it to sit for 10 - 15 mins with the foil cap still on. Then remove from the tin and allow to cool on a cooling rack.

Step 11

Just like bread, allow to cool completely before slicing.

Step 12

I like to serve this with a spread of salted butter. YUM

Step 13

Grease or line a 1-litre loaf pan. Set the oven to 180°C

Step 14

Add flour and Baking powder to the TM bowl MC in, mix for 3 seconds/speed Remove from the bowl and set aside.

Step 15

Weigh in the water, malt, dates, bicarb, brown sugar, butter and salt set 5 minutes/100c/speed This method will break up the dates a bit so they’re evenly distributed throughout the batter. *If you want date chunks throughout the loaf see my tips.

Step 16

Remove the lid and allow this mix to cool for 10 - 15 minutes

Step 17

Add in the eggs and vanilla and mix for 5 seconds/ speed 3

Step 18

Add in the flour/baking powder and mix for 5 seconds/speed 3

Step 19

Scrape down and weigh in the chopped pecans and mix for 10 seconds/reverse speed +3

Step 20

Pour the batter into the prepared tin and bake for 30 mins, then cover the top of the tin with a baking paper-lined foil cap. This will help prevent the top bowning and keep moisture in. Continue to bake until the centre is cooked, approximately 20 - 30 minutes 95°C (200°F) or until a toothpick inserted comes out clean.

Step 21

After removing from the oven, allow it to sit for 10 - 15 mins with the foil cap still on. Then remove from the tin and allow to cool on a cooling rack.

Step 22

Just like bread, allow to cool completely before slicing.

Step 23

I like to serve this with a spread of salted butter. YUM