Try this recipe for date and pecan loaf, then check out our date and walnut cake.

Also read our guide on what is pomegranate molasses and where to buy it for the best advice on sourcing this ingredient.


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


  • 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

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