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!
Four stars: This is a lovely, bright-flavored bread. The ingredients go very well together. The next time I make this, will see how it does in the form of muffins. After waiting overnight to sample this bread, I was a tad disappointed to find it dry, but adding butter to a slice helped. May just take a bit of tweaking to make it right consistency. Giving a well-deserved four stars because of flavors and textures.
This bread was awesome. I didn't use brandy, just fresh-squeezed orange juice in its place. It was moist and orangy and the dates were very nice. We gobbled it up! My husband and I think this might make good muffins, and I think it may show up as mini-loaves for Christmas presents this year. Thank you!
3 Stars - I prepared this recipe as stated, except without the dates. I used a blood orange in place of a naval; the bread rose nicely & baked up in the 60 minutes stated. After cooling it seemed to have shrunk a little. I wrapped in plastic wrap & then a layer of foil for storage overnight. The next morning we sliced it for a little treat with coffee. It was much dryer than expected but the orange flavor was refreshing. Made & reviewed for RSC#11, January 2008.