Date and pecan loaf

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Date and pecan loaf

Suitable for vegans
Category Dessert
Makes 16 slices
Preparation 10 mins + steeping
Cooking 45 mins

Rating: Rated 0 / 5 (0 ratings)


  • 200g dates, stoned and chopped
  • 125g dairy-free margarine
  • 2tsp bicarbonate of soda
  • 150g pecans, broken
  • 150ml freshly made espresso or strong coffee
  • 175g sugar
  • 225g plain flour


Stage 1

Put the dates in a bowl and pour the hot coffee over them. Leave to stand until cold. (You could make twice as much coffee, pour yourself a cup and then retreat to a favourite chair with a book.)

Stage 2

Purée the dates and coffee with a handheld blender or push through a sieve (this will take much longer – if you need to do it, chop the dates very finely before soaking).

Stage 3

Preheat the oven to 180C/fan 160C/gas 4 and line a 900g loaf tin with non-stick
baking paper.

Stage 4

Beat together the margarine and sugar until light. Beat in two-thirds of the date mixture, a tablespoon at a time. Sift the bicarbonate and flour together. Alternate folding the remaining date mixture and the flour into the creamed fat and sugar. Stir in the nuts.

Stage 5

Spoon into the lined tin and bake for about 40–45 minutes, until risen and firm. Cool in the tin before turning out on to a wire rack.


Date and pecan loaf


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 241g
  • Fat: 12.1g
  • Saturated fat: 1.8g
  • Protein: 2.6g
  • Carbohydrates: 30.8g
  • Sugars: 19.5g
  • Fibre: 1.8g
  • Salt: 0.4g

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