Buttermilk Berry Date Loaf |

Name: Buttermilk Berry Date Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 1/2 cups wholemeal Self-Raising flour; 1 1/2 cups Self-Raising flour; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp salt; 1 1/2 cups mixed dried fruit such as blueberries, cranberries, and chopped dates; 1 1/2 cups buttermilk, room temperature; 1 extra-large egg; 3 tbsp honey; 1/2 cup brown sugar; 0.4 cups (approx) – 100 ml neutral oil; Glacé cherries and blanched almonds, optional for topping

Description

Buttermilk Berry Date Loaf comes together with pantry basics and a handful of dried fruit. The thick batter bakes into beautifully sliceable pieces that hold together perfectly.

Ingredients

Units Scale

1 1/2 cups wholemeal Self-Raising flour
1 1/2 cups Self-Raising flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups mixed dried fruit such as blueberries, cranberries, and chopped dates
1 1/2 cups buttermilk, room temperature
1 extra-large egg
3 tbsp honey
1/2 cup brown sugar
0.4 cups (approx) - 100 ml neutral oil
Glacé cherries and blanched almonds, optional for topping

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Instructions

Preheat your oven to 350⁰F (180⁰C).
Grease and line a loaf tin with baking paper.
If you’re making one large and one medium loaf, divide the batter between both tins and don’t overfill them.
In a large bowl, whisk together the 1 1/2 cups wholemeal Self-Raising flour, 1 1/2 cups Self-Raising flour, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp salt.
Add the 1 1/2 cups mixed dried blueberries, cranberries, and chopped dates to the flour mixture.
Tossing the fruit in the flour helps stop everything from sinking straight to the bottom while baking.
In another bowl, whisk together the 1 1/2 cups buttermilk, 1 extra-large egg, 3 tbsp honey, 1/2 cup brown sugar, and 100 ml oil until mostly smooth. A few tiny lumps from the brown sugar are perfectly fine.
Pour the wet mixture into the dry ingredients and fold gently until no dry flour remains.
The batter will be quite thick, almost scoopable rather than pourable, so don’t panic if it feels heavier than cake batter.
Spoon the batter into the prepared loaf tins and smooth the top with the back of a spoon dipped in hot water.
If using glacé cherries and blanched almonds, press them lightly onto the top.
Bake on the middle oven rack for about 55 to 65 minutes, or until a skewer inserted into the centre comes out mostly clean with just a few moist crumbs.
If the loaf starts browning too quickly on top after about 40 minutes, loosely cover it with foil.
Leave the loaf in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
It slices better once fully cooled, although I’ll admit I never wait that long.

Notes

Prepared, tried, and tested by Preshana