Looking for a lunchbox treat? This Weetbix and date loaf might just be your next family favourite!
Based on that famous Aussie breakfast of champions, this date loaf has a delicious malty taste that goes perfectly with the sweetness of dates.
And it’s an easy recipe too.
Combine the Weetbix, sugar, dates, butter and bicarb in a bowl and add boiling water. Then let it sit for 5 minutes so those dates go all nice and soft and gooey.
Then add the flour and eggs and bake in the oven until golden and cooked through.
You can eat it plain, but it’s oh so delicious steaming hot spread with a good pat of butter melting into it.
Although thinking about it…
This date loaf is close enough to be a sticky date loaf and some homemade caramel sauce drizzled over the top would not be ‘over-the-top’.
My mum made this when we were kids and I’m still making it for my kids. The difference is, I use real sugar and butter rather than margarine and artificial sweetener, which were all the rage in the 80s and 90s.
Top tips for making this date loaf
Rather than crush the Weetbix, you can collect all those broken crumbs at the bottom of the box and use those instead. 1 biscuit is the equivalent of 1/3 cup of crushed Weetbix, so use 1 1/3 cups of crumbs.
Don’t let those crumbs go to waste! Turn them into cake! I collect the crumbs in a container until I have enough for a whole loaf.
Avoid having dozens of flours in the pantry and make your own self-raising flour. That way, you can add as much raising agent as you like, depending on the other ingredients in your recipe. Dense cake batters call for a little extra help to rise.
Making your own self-raising flour is as simple as adding baking powder to the mix and you can take it to the next level by making your own baking powder too!
It’s not as gruelling as it sounds – you can get the details here. There’s no aluminium in homemade baking powder (and your homemade self-raising flour as a result) and it tastes a whole lot nicer as a result.
To cut the dates, use kitchen scissors and cut them in half or quarters, depending on your own preference. I like to get the kids to do this job. Confession: I always put a few extra in for extra ‘datiness’.
A note on the sugar: this recipe uses half the sugar of the original recipe from the 80s. For me, it’s just the right balance of sweet.
BUT, you can absolutely halve the sugar again (or more). And it will still taste great if you prefer it less sweet as some commentators on Pinterest have found:
If you’re looking for a loaf tin, you can try Cookware Brands* online. They stock quality brands and have pretty good sales. We got our frypan from there at 60% off. I always LOVE a bargain, especially when it’s good quality and will last for years, but without paying the hefty price tag!
Now onto the recipe.
- 4 Weetbix, crushed
- 1/2 cup sugar
- 1 Tbsp. butter
- 1 cup dates, chopped
- 1 tsp. bicarbonate soda
- 1 cup boiling water
- 1 cup wholemeal self-raising flour
- 2 eggs
- Preheat oven to 180°C. Grease a loaf tin.
- In a large bowl, place the Weetbix, sugar, butter, dates and bicarbonate soda. Pour in the boiling water, stir well and let sit for 5 minutes.
- Add in the flour and the eggs, beating well.
- Pour into the loaf pan and bake for 40-50 minutes or until cooked through.
If you have a fan-forced oven or a non-stick pan, you may need to adjust your oven down 10 degrees or so accordingly.
Amount Per Serving: Calories: 170 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 40mg Sodium: 190mg Carbohydrates: 34g Fiber: 2g Sugar: 20g Protein: 4g
Looking for more Weetbix Recipes?
Try these healthy Weetbix and Apple Pikelets. Great for school lunchboxes!
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.