Date, orange & chia loaf

Date, orange & chia loaf

1 medium loaf
Cooking time
75 mins
Deidre Rooney

Be prepared for a really addictive sweet bread – this is deep, sweet and fudgy tasting. Eat it spread with butter for afternoon tea.

From the grocer


Quantity Ingredient
175g dried dates, pitted
50g dried apricots
175g butter, plus extra for greasing
175g soft dark brown sugar
1 egg, lightly beaten
100g plain flour
125g wholemeal flour
1 teaspoon baking powder
a generous grating of nutmeg
A pinch ground cinnamon
50g pecans, roughly chopped
1 1/2 tablespoons chia seeds, plus 1½ teaspoons, for sprinkling

From the greengrocer

Quantity Ingredient
1 orange, finely grated zest


  1. Put the dates and apricots into a saucepan and add 125 ml water. Bring to the boil, reduce the heat and simmer gently for 15 minutes. Leave to cool in the water.
  2. Preheat the oven to 180°C. Grease a 1 kg loaf tin with butter and line the base with baking paper. Melt the butter, let it cool slightly, then add it to the dates and apricots. Mix in the sugar, followed by the orange zest and egg.
  3. Sift the flours together and put the bran in the sieve back into the flour. Add the baking powder, nutmeg, cinnamon, pecans and 1½ tablespoons of chia seeds. Make a well in the middle and add the date and egg mixture, mixing in the dry ingredients with a spoon as you do so. Make sure everything is completely combined. Scrape into the prepared tin and sprinkle on the remaining chia seeds. Bake for 1 hour 15 minutes. A skewer inserted into the middle should come out clean.
  4. Leave to cool in the tin for 10 minutes and then turn out onto a wire rack. Remove the paper and set the right way up. Leave to cool.
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