Description
This Lemon Clove Date Loaf is a moist and flavorful treat combining the warmth of ground cloves and cinnamon with the bright zest and tang of lemon. Sweetened with brown sugar and studded with chopped dates and optional nuts, this loaf is perfect for breakfast, snack time, or a comforting dessert. Easy to prepare and baked to perfection with a golden crust, it offers a delightful balance of spices and citrus with natural sweetness.
Ingredients
Scale
Dry Ingredients
- 200 grams (1 ½ cups) all-purpose flour
- 150 grams (¾ cup) brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- 120 ml (½ cup) vegetable oil
- 120 ml (½ cup) milk
- Zest of 1 lemon
- 1 tablespoon lemon juice
Add-ins
- 150 grams (about 1 cup) pitted dates, chopped
- 60 grams (¼ cup) walnuts or pecans, chopped (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 175°C (350°F). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal of the loaf after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cloves, and ground cinnamon until everything is well combined and evenly distributed.
- Combine Wet Ingredients: In a separate bowl, beat the eggs. Then add the vegetable oil, milk, lemon zest, and lemon juice, mixing thoroughly until the mixture is smooth.
- Incorporate Wet and Dry: Pour the wet mixture into the bowl with dry ingredients. Stir gently just until combined; it’s important not to overmix, so the batter remains slightly lumpy.
- Fold in Add-ins: Gently fold in the chopped dates and nuts (if using), ensuring they are evenly distributed throughout the batter without overworking it.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface for baking.
- Bake: Place the loaf pan in the preheated oven. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top of the loaf is golden brown.
- Cool: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely to avoid sogginess and allow proper setting.
- Serve: Once cooled, slice the Lemon Clove Date Loaf. Enjoy it plain or spread with butter for an extra indulgent treat.
Notes
- Be careful not to overmix the batter to maintain a tender crumb.
- If you prefer, substitute walnuts with pecans or omit nuts altogether for a nut-free version.
- Chopped dates can be soaked in warm water briefly if you want them extra soft and juicy.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This loaf also freezes well; wrap in plastic wrap and foil, then thaw before serving.
