Recipe by Pastryismybiz
This date bread is enhanced by the addition of fresh orange juice and rind. The recipe was given to me by a co-worker 30 years ago who has since passed on; I cherish the original recipe in her own handwriting. It's time to share it.
Top Review by MA HIKER
Very yummy! I love old fashioned date nut bread and also was touched by the story behind this recipe. This recipe is definitely the classic. I used a standard size stone loaf pan (pampered chef) and found I should shorten the cooking time (dough was pretty liquidy) since it was a bit brown on the edges. But it was quite tasty. I also used egg substitute (always do) with wonderful results! Reviewed for PAC spring 2007
- 1 tablespoon orange rind
- 1⁄4 cup orange juice, fresh squeezed
- 2 tablespoons butter
- 1 cup sugar
- 1 egg
- 2 cups flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon baking soda
- 3⁄4 cup boiling water
- 1 cup chopped dates
- 1⁄2 cup nuts
Directions See How It's Made
- Place chopped dates and orange rind in small bowl.
- Cover with boiling water and orange juice.
- Let rest while preparing the following:.
- Sift flour, baking powder, salt and baking soda in bowl and whisk to mix evenly.
- In the mixer bowl cream butter and sugar til creamy.
- Add egg and mix well.
- Add flour mixture and date mixture and blend for 2 minutes.
- Fold in nuts.
- Grease and flour a bread pan.
- Bake at 350 for 50-60 minutes. Let stand about 10 minutes before turning out.