Date Oatmeal Loaf
A hearty and sweet oatmeal loaf packed with dates and a hint of corn syrup, perfect for breakfast or teatime, appealing to those who enjoy wholesome baked treats.
Ingredients
Instructions
- Add rolled oats and chopped dates to the scalded milk and let stand for 10 minutes.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Beat the egg slightly and add it to the milk mixture along with the corn syrup.
- Mix and sift the dry ingredients, then add the milk mixture, stirring only enough to blend well.
- Pour the batter into a greased loaf pan.
- Bake in a moderate oven at 350°F for 1 hour.
Tips & Substitutions
For added flavor, consider incorporating nuts such as walnuts or pecans into the batter. If you want to reduce sugar, you can substitute half of the corn syrup with unsweetened applesauce. Ensure the milk is hot but not boiling when combined with oats and dates to soften them effectively. This Date Oatmeal Loaf can also be enhanced with spices like cinnamon or nutmeg for a warm note.
Serving Suggestions
This loaf is delightful served warm, perhaps with a pat of butter or a drizzle of honey. It pairs wonderfully with a cup of coffee or tea, making it a perfect choice for brunch or a cozy afternoon snack. For a heartier meal, serve alongside a fresh fruit salad or a yogurt parfait to complement the sweet, rich flavors of the loaf.
Storage & Reheating
Store any leftover Date Oatmeal Loaf in an airtight container at room temperature for up to three days. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to three months. To reheat, slice and warm in the oven at 350°F for about 10 minutes or until heated through, maintaining its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Date Oatmeal Loaf contains roughly 960 calories, with 18g protein, 213g carbohydrates, and 6g fat. It is an excellent source of iron (58% of the Daily Value), protein (36% of the Daily Value), and calcium (36% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 2425mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture of the loaf may be slightly different. Rolled oats provide a heartier bite, while quick oats will result in a softer loaf. If using quick oats, reduce the soaking time in the scalded milk to about 5 minutes.
What can I use instead of corn syrup?
If you don't have corn syrup, you can substitute it with honey or maple syrup for a similar sweetness and consistency. Keep in mind that this may slightly alter the flavor of the loaf, but it will still be delicious.
How can I make this recipe vegan?
To make a vegan version of the Date Oatmeal Loaf, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and replace the scalded milk with a non-dairy milk such as almond or soy milk. The loaf will still be moist and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).