Date and Walnut Loaf


Made with Elan organic Deglet Nour pitted dates, raw pecans and raw walnuts, this unique recipe will wow your guests and loved ones. It makes for a delicious sweet and savory dessert, as well as a filling snack. Share your recipe images with us!


Servings: 12-14




  • 4 bags Elan Organic Deglet Nour Pitted Dates
  • 1 bag Elan Organic Raw Pecans
  • 1 bag Elan Organic Raw Walnuts
  • 4 cups boiling water
  • 2 orange pekoe tea bags




  1. Preheat oven to 250 °F and line a non-stick loaf pan with parchment paper. Cut a piece of cardboard that fits snugly into the loaf pan and wrap tightly with aluminum foil.
  2. In a bowl, pour the boiling water and add the tea bags. Brew for 10 minutes and discard them.
  3. Cut the dates in half and soak in the brewed tea for 30 minutes. Drain the dates and sieve.
  4. In the loaf pan, layer the dates and sprinkle with walnuts and pecans, until the pan is full. Place the loaf pan on a baking sheet. Press the aluminum foil covered cardboard firmly on top. Place 2 cans with labels removed on top to weigh down the lid and bake for 4 hours.
  5. Remove from the oven and cool overnight on the kitchen counter without removing the lid or cans. Once cool, remove the cans and lid, place on a plate and refrigerate uncovered until ready to serve.

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