Date and Pecan Loaf Recipe with Pomegranate Molasses

Date and pecan loaf with pomegranate molasses

  • Cuts into 10-12 slices
  • Easy

Use pomegranate molasses in this easy bake to make it extra sweet and moist. Serve with a scoop of ice cream and an extra drizzle of molasses for an indulgent dessert



  • pitted dates 185g, roughly chopped
  • whole milk 50ml
  • pomegranate molasses 100ml, plus extra for drizzling
  • soft light brown sugar 125g
  • unsalted butter 125g, cold, cubed, plus extra for the tin
  • self-raising flour 250g
  • bicarbonate of soda ½ tsp
  • mixed spice ¼ tsp
  • ground ginger a big pinch
  • eggs 2 medium, beaten
  • pecans 75g, roughly chopped
  • ice cream (we used Green & Black’s Organic Vanilla Ice Cream, or make your own with our recipe below), to serve


  • Step 1

    Put the dates in a bowl and pour over the milk plus 150ml of boiling water, and leave to soak for an hour.

  • Step 2

    Put the molasses and sugar in a pan, and warm over a very low heat until the sugar has dissolved. Heat the oven to 180C/fan 160C/gas 4 and butter and line the base and ends of a 900g loaf tin with baking paper.

  • Step 3

    Rub the cold butter into the flour using your fingers or whizz in a food processor until it resembles small breadcrumbs. Stir in the bicarb and spices.

  • Step 4

    Stir the eggs into the molasses syrup with the soaked dates and their liquid, then stir together with the dry ingredients. Stir in 2/3 of the pecans. Pour into the tin and scatter over the remaining nuts. Bake for 45-55 minutes or until only moist crumbs stick to a skewer poked into the middle. Cover with foil if it’s getting a little dark. Cool in the tin, then eat sliced with ice cream and a drizzle of pomegranate molasses.

    Make your own ice cream with our easy recipe…

    Vanilla Ice Cream Recipe

Check out more of our best loaf recipes here...

Date and Ginger Loaf Recipe

Nutritional Information

  • Kcals 321
  • Fat 14.4g
  • Saturates 6.2g
  • Carbs 41.8g
  • Sugars 25.3g
  • Fibre 2.6g
  • Protein 4.8g
  • Salt 0.8g