Date Orange Bread Recipes

VINTAGE RECIPE: GRANDMOTHER'S DATE BREAD

Steps:

• Pour 1 cup water into a small pot and bring to a boil.
• Once boiling, stir in dates, soda, and butter.
• Reduce heat, and simmer until dates are very soft, about 20 minutes.
• Use a fork to mash date mixture into a paste. It does not need to be perfectly smooth. Set aside to cool.
• Combine flour, baking powder and raisins in a separate bowl.
• When dates have cooled, stir in beaten egg and ½ cup hot water.
• Add flour to date mixture and stir until combined.
• Pour into well-greased 6.5" x 4" x 2" loaf pan and bake at 325 degrees for 45 - 60 minutes, until a toothpick comes out clean.
• Turn out onto a wire rack to cool.
• A standard-sized loaf pan can also be used, but will create a flat loaf. Bake for 35 - 40 minutes.

ORANGE LOAF

Steps:

• Stir together flour, baking powder, salt, and nuts.
• In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.
• Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.

DATE ORANGE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine orange juice, water, and orange zest in a liquid measuring cup.
• Beat egg slightly in a bowl. Add butter and sugar; beat until smooth. Add orange juice mixture and stir to combine.
• Combine flour, baking powder, soda, and salt in a separate bowl. Stir in walnuts and dates. Pour into batter and stir to moisten. Spoon into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the loaf pan for 10 minutes, then turn out onto a wire rack and finish cooling.

ORANGE SPICE DATE NUT BREAD

Steps:

• 1. beat the butter,sugar,and egg together.
• 2. in another bowl mix the flour,baking soda,baking powder,cinnamon.,cloves,and nutmeg. add to the sugar mixture,and stir really well.
• 3. Stir in the dates,nuts,and orange rind to the mixture.. Add in the orange juice last and stir until combined really well.
• 4. put mixture in to a greased and floured bread pan,and bake at 350 for 50-60 minutes,or until pick comes out clean.

CLASSIC MOIST DATE NUT BREAD

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Grease a 9 x 5 x 3-inch loaf pan.
• In a medium bowl, pour the boiling water over the chopped dates. Add the butter and set aside.
• In a large bowl, beat the sugar, brown sugar, and egg with a mixer until light.
• In a separate bowl, combine the flour, baking powder, and salt.
• Add the flour mixture to the sugar mixture, alternating with the date and water mixture.
• Stir in the chopped nuts with a spoon.
• Pour into the loaf pan.
• Bake in the preheated oven for 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean.

ORANGE LOAF

Steps:

• Preheat oven to 350 degrees F.
• Spray two loaf pans with non stick cooking spray. I prefer to line mine with foil first.
• In a mixer, combine butter, Greek yogurt and sugar until light and fluffy, approximately 2-3 minutes. Add in eggs, one at a time, mixing on low after each egg. Add in orange zest and stir to combine.
• In a separate bowl, combine flour, baking powder, baking soda and salt.
• Add half of the dry mixture to the butter and sugar mixture, and stir until just combined. Add orange juice, vanilla and 1/2 of the buttermilk to the mixture and stir until just combined. Add the remaining dry mixture, stirring until just combined, followed by the remaining buttermilk, stirring until just combined.
• Divide the batter between both loaf pans. Place in the oven and bake for 45 minutes to one hour or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool.
• If desired you can make a glaze of 3 cups powdered sugar and 3-5 tablespoons orange juice to drizzle over the top of your loaves. Just mix the two together in a bowl until you get the consistency t you want. More liquid to make it thinner, more powdered sugar to make it thicker. I like to add a few drops of vanilla and a sprinkle of salt to give the flavor a bit more depth. It works best to pour the glaze on while the bread is still warm, but out of the pan (otherwise you can end up with your bread a bit stuck in the pan).

ORANGE BREAD

Steps:

• Peel orange (save fruit for another use). Place the peel in a small saucepan and cover with water; cook over medium-high heat for 5 minutes. Drain. Cover peel again with water and cook for 3 minutes; drain. Finely chop peel; set aside. , In a bowl, combine flour, sugar, baking powder and salt. Combine egg and milk; stir into dry ingredients just until combined. Fold in nuts and orange peel. Pour batter into three greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack.

ORANGE DATE BREAD

Steps:

• In a bowl, cream butter and sugar. Add eggs; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in walnuts, dates and orange zest. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until done. Combine glaze ingredients; spoon half over hot bread. Cool for 10 minutes. Remove from pans; spoon remaining glaze over bread.

ORANGE-DATE LOAVES

Steps:

• In a large mixing bowl stir together flour, sugar, baking powder, orange peel, baking soda, and salt.
• In another mixing bowl stir together eggs, 1/2 cup of the thawed orange juice concentrate, the oil, and 1-1/2 cups water.
• Add to flour mixture. Stir by hand just until combined. Fold in dates and nuts.
• Divide mixture evenly between two greased 8"x4"x2" loaf pans. Bake in a 350 degree oven for 50 to 55 minutes or until a toothpick inserted near the centers comes out clean. (Or, divide mixture evenly among four 5-1/2"x3"x2" loaf pans and bake for 40 to 45 minutes or until loaves test done.).
• Cool in pans for 10 minutes; remove from pans.
• Generously brush tops and sides of loaves with remaining orange juice concentrate. Cool thoroughly on wire racks.
• Wrap and store overnight before slicing.

ORANGE BREAD

Steps:

• Preheat the oven to 350 degrees F. In a large mixing bowl, cream the butter and both sugars together with an electric mixer. Beat in the eggs, one at a time, then mix in the orange juice, vanilla, and orange zest. Add the flour, baking powder, salt, orange zest, and vanilla and mix together well. Generously butter and flour a 10 inch bundt pan and scoop the batter into it, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the sides shrink away from the pan and the center of the loaf springs back. Cool the pan on a rack for 10 minutes, then turn out onto a round platter. Sprinkle a little confectioners sugar over the top of the bread and serve warm or at room temperature, accompanied by small pots of cranberry butter.

DATE NUT SPICE BREAD

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.
• Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans.
• Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
• Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined.
• Slice the bread and serve with the orange cream cheese on the side for spreading.