Recipe by 3KillerBs
Imagine yourself sitting down with a cup of coffee and a luscious slice of this moist and aromatic twist on the classic, orange quick-bread. Its not much more trouble than stirring up a box mix but box mixes don’t come anywhere close the taste of homemade. Best made the day before – the flavors develop as it sits overnight. Make a loaf for yourself and a loaf to give to someone who needs some orange-scented sunshine in his/her life.
Top Review by Midwest Maven
This bread has really great orange flavor from the zest and juice. Mine turned out very moist and delicious, although next time I might add a little brown sugar to make it sweeter, just personal preference, thanks!
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup oatmeal
- 3 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup chopped pecans
- 1⁄2 cup chopped dates
- 1 large orange
- 2 eggs, lightly beaten
- 1⁄4 cup honey
- 1⁄4 cup brandy
- 1 tablespoon orange juice concentrate, thawed
- 1 teaspoon vanilla
- 2 tablespoons canola oil
- 3⁄4 cup milk
Directions See How It's Made
- Preheat oven to 350.
- Grease one loaf pan. Flour the bottom only.
- Zest and juice the orange. Should yield about 1 tbs zest and 1/4 cup juice.
- Mix flour, oatmeal, baking powder, and salt in a bowl.
- Add the pecans, orange zest, and dates. Toss until coated.
- Add liquid ingredients and mix with a fork until well blended. The batter will be rather lumpy -- do not overmix!
- Pour into loaf pan. Bake 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool 10 minutes. Remove from pan and cool on rack.
- Wrap and store overnight. Yes, I know its hard to resist the temptation to cut it while its still warm and the kitchen smells so good. But the flavor develops further as it sits so your patience will be rewarded. ;).
- Enjoy plain, with butter, or with spreadable cream cheese.