Annabel Langbein’s One-Pot Spiced Honey Loaf

© Annabel Langbein 2022

This lovely loaf contains no refined sugar and thanks to honey’s hygroscopic (moisture attracting) attributes, it is wonderfully moist and tender. The addition of ginger, cinnamon, and turmeric, along with the honey, dates and walnuts makes this a power pack of antioxidants and anti-inflammatory goodness, just perfect to help boost and support our immune systems as we head into winter. This loaf forms a deep brown crust and will always form a wide crack in the top.

Ready in 1 hour
Makes 1 loaf


  • 1 packed cup chopped dates
  • ½ tsp baking soda
  • ½ cup water
  • ½ cup Comvita UMF™ 5+ honey
  • ½ cup neutral oil e.g grapeseed
  • 2 large eggs (size 7)
  • ½ cup natural or Greek yoghurt
  • 1½ cups plain flour or gluten-free flour
  • 1½ tsp baking powder
  • 1 tbsp ground ginger
  • 1 tbsp cinnamon
  • 1 tbsp turmeric
  • 1 cup walnut pieces, optional
  • To garnish, ¼ cup crystallised ginger, sliced


  1. Preheat your oven to 160°C fanbake and line a large (7-8 cup capacity) loaf tin with baking paper.
  2. Combine dates with soda and water in a small pot and bring to a boil over medium heat. Cook for 1 minute then remove from the heat and mash with a vegetable masher or fork to break the dates up to a pulpy consistency.
  3. Stir in the honey. Once honey is fully melted add oil, eggs, and yoghurt and stir until evenly combined.
  4. In a bowl combine the flour, spices, and baking powder, stirring with a fork to evenly combine. Pour wet ingredients into the combined dry ingredients, add walnuts if using, and stir until the mixture is evenly combined.
  5. Pour mixture into prepared tin and smooth the top. Garnish with slices of ginger. Bake until golden and risen and a skewer inserted into the centre comes out clean (about 50 minutes). Cool in the tin for 20 minutes then transfer to a rack to fully cool. 

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