Two ingredients you can almost always find in a Middle Eastern pantry are dates and tahini. They happen to go really well together too! Tahini has a nutty slightly bitter taste with a creamy consistency while dates offer natural sweetness and a chewy bite. Ths tahini date loaf really shines the best of both ingredients.
I am known to like desserts that are mildly sweet; I prefer it that way and if you are like me and don’t have a major sweet tooth but want to enjoy a treat with a cup of tea or coffee then this tahini date loaf is for you. The cinnamon and nutmeg offer a spice that you really taste in this dessert; it reminds you of fall!
This is also a fantastic recipe to use up some leftover dates and the 4th and final recipe to my date series. For more date recipes, check these out:
Tahini Date Loaf
- 2 cups All Purpose Flour GF flour can be subbed, even oat flour
- 1/2 cup Tahini runny
- 2 cups Dates pitted, chopped
- 1/2 cup Walnuts chopped, pecans and almonds will work too
- 1/2 cup Brown Sugar
- 2 tsp Baking Soda
- 1 Egg
- 1 tsp Vanilla Flavor
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg optional
- 1 cup Milk any will do
- Preheat oven to 350 F. Line a loaf pan with parchment paper.
- In a bowl or your kitchenaid, mix together the egg, tahini, sugar, vanilla, and milk until well combined.
- Add the flour, baking soda, cinnamon, and nutmeg. Mix together.
- Add a majority of the walnuts and dates. Mix.
- Place the batter into the baking pan and spread evenly on top. Scatter the remainder of the waluts and dates on top. Bake for 40-45 minutes until tonothpick comes out clean in the center.