Date and pecan loaf

Method

• Step 1
  Preheat oven to 180°C. Brush a 9 x 19cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and sides with non-stick baking paper, allowing the 2 long sides to overhang.
• Step 2
  Place the dates, sugar, dairy spread and water in a medium saucepan over medium heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Add the bicarbonate of soda and stir until the mixture is well combined. Remove from heat and set aside, stirring occasionally, for 10 minutes or until mixture cools slightly.
• Step 3
  Sift the combined flours, ginger and cinnamon into a large bowl. Return the husks to the flour mixture and make a well in the centre.
• Step 4
  Add the egg and vanilla essence to the date mixture and use a fork to whisk until combined. Add the date mixture to the flour mixture and use a large metal spoon to gently fold until just combined. Fold in the pecans. Spoon the mixture into the prepared pan and smooth the surface. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean. Remove the loaf from the oven and turn onto a wire rack to cool completely. Cut into slices to serve.