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Date-Orange Loaf

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Submitted by safrog

Date orange loaf is a moist quickbread with chopped dates, fresh orange juice and zest, and a handful of toasted nuts. Old-fashioned tea bread perfect for breakfast or snacking.

YIELD

1 servings

PREP

10 min

COOK

50 min

READY

60 min

This date loaf gets its character from a simple liquid trick: fresh orange juice topped up with boiling water to make one cup. The boiling water plumps the dates as it sits in the batter, while the orange juice infuses the entire crumb with citrus brightness that cuts through the sweet dates beautifully.

Grated orange zest goes in alongside the juice. The zest holds the citrus oils that survive baking better than juice alone, so the finished loaf has both the fresh acidity of the juice and the deeper aromatic perfume of the rind.

Plumping the dates in boiling water before chopping is the move that makes them disappear into the batter. Dry dates stay tough and stringy in the finished loaf. Plumped dates dissolve into sweet pockets that melt into the surrounding crumb.

Alternating dry and wet additions, ending with flour, is the classic quickbread technique. This prevents overmixing and keeps the gluten from developing, which would turn the loaf rubbery and tunneled instead of tender and even.

Grease the loaf pan well, every corner. Date breads are notoriously sticky thanks to all the sugar from the dates, and they cling to underprepared pans aggressively. A line of parchment with overhang on two sides is the safest insurance.

A toothpick test at 50 minutes is the right call. Loaves dry out fast past 60 minutes. Pull when the pick comes out with a few moist crumbs.

Kitchen Tips

  • Toast the nuts before adding for richer flavor. Untoasted nuts taste flat.
  • Use Medjool dates if possible for the sweetest, most caramel-like flavor.
  • The loaf improves with a day’s rest wrapped in plastic. Flavors deepen and the texture firms up nicely.
  • For shiny slices and easier cutting, refrigerate the loaf for an hour before slicing.

Variations

  • Swap orange juice for fresh lemon juice and add 1 teaspoon of grated lemon zest for a tarter loaf.
  • Add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg for a more spiced version.
  • Stir in 2 tablespoons of dark rum or orange liqueur with the wet ingredients for a grown-up loaf.

Ingredients

1 1
EACH EACH ORANGE ZEST
grated *
1 1
EACH ORANGE
juice of
1 1
LARGE EACH EGG
½ 118
CUP ML NUTS
chopped
1 237
CUP ML DATE
cut-up, soaked in boiling water and drained
2 30
TABLESPOONS ML BUTTER
1 237
CUP ML SUGAR
2 473
1 5
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
1 5
TEASPOON ML BAKING SODA

Directions

Add boiling water to orange juice to equal 1 cup.

Sift together flour, baking powder, salt and baking soda.

In mixing bowl, cream butter and sugar, then add egg.

Add juice and dry ingredients alternately.

Add dates and nuts.

Bake in loaf pan, well greased, for 50 to 60 minutes in a 350’F. preheated oven.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 905g (31.9 oz)
Amount per Serving
Calories 2915 20% from fat
 % Daily Value *
Total Fat 66g 101%
Saturated Fat 21g 105%
Trans Fat 0g
Cholesterol 246mg 82%
Sodium 1378mg 57%
Total Carbohydrate 186g 186%
Dietary Fiber 30g 121%
Sugars g
Protein 98g
Vitamin A 25% Vitamin C 118%
Calcium 33% Iron 95%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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