Aunt Carol kept a glass jar of carob powder in her pantry, next to the molasses and the flax meal. She’d hold it up and say, “It’s from the carob tree. Not chocolate, but it’s sweet in its own way.” Her tone stayed matter-of-fact, like describing rain or the way bread rises.

This was before carob became a punchline. It was simply another option, another way to add sweetness and depth.

Dates are pitted and chopped, their sticky flesh clinging to the knife. The blade dips into warm water now and then to keep them from sticking. Walnuts are broken by hand, not too fine. Toasted first, just until they smell like themselves amplified. Whole wheat flour is sifted, not because it needs it, but because the motion feels right.

The dry ingredients go in one bowl, the wet in another. The wet ingredients are simple: warm water, a little oil, vanilla. The dates carry the sweetness. When you combine wet and dry, the batter comes together heavy and thick. The dates and walnuts fold in at the end.

The loaf gets steamed first, then baked—a method borrowed from old British cookbooks and passed along in spiral-bound collections. The steam keeps it moist; the oven gives it structure. The pan is wrapped in foil, set in a larger pan with hot water halfway up the sides. It steams for an hour, then bakes uncovered until the top is firm.

When it cools, a light dusting of carob powder settles on top, soft as ash.

It doesn’t taste like chocolate. It tastes like dates, walnuts, and time.

Carob-Dusted Date-Nut Loaf

Makes 8–10 servings
Time: 20 minutes active, about 2 hours total

Ingredients

  • 1½ cups whole wheat flour
  • ½ cup carob powder, plus more for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup pitted dates, chopped
  • 1 cup walnuts, chopped and toasted
  • 1¼ cups warm water
  • ¼ cup neutral oil (such as sunflower or canola)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Oil a 9×5-inch loaf pan.

  2. In a large bowl, whisk together whole wheat flour, ½ cup carob powder, baking powder, baking soda, and salt.

  3. In another bowl, combine warm water, oil, and vanilla.

  4. Add the wet ingredients to the dry ingredients, stirring just until combined. Fold in chopped dates and walnuts.

  5. Pour batter into the prepared pan. Cover tightly with foil.

  6. Place the loaf pan in a larger roasting pan. Pour hot tap water into the larger pan to come halfway up the sides of the loaf pan.

  7. Carefully transfer to the oven and steam-bake for 1 hour.

  8. After 1 hour, remove the roasting pan from the oven. Take the loaf pan out of the water and remove the foil. Return the uncovered loaf pan directly to the oven and bake 20–25 minutes more, until a toothpick inserted in the center comes out clean.

  9. Cool completely in the pan on a rack. When cool, turn out and dust the top lightly with additional carob powder.

The loaf keeps well, wrapped tightly, for up to five days. It freezes well, whole or sliced.

A thick slice sits beside a mug. Carob dusts the surface, faint and even.