Orange Date Bread

My husband saw this recipe on my list and kept after me to make it – he really likes quick breads, and dates, and nuts, and orange.  This one didn’t disappoint us.  It’s certainly easy to make and had plenty of goodies but surprisingly little fat.   It's one of the best date breads I have made.

The recipe is from Mareta Vermeys of Battle Creek, Iowa, contributed to the power company’s cook booklet "Holiday Delights 1992".   Quick breads are good with coffee, in the summer with a main dish salad, and for brunch or a buffet dinner or in smaller slices on a cookie tray.  Slice thinly and make little sandwiches with butter or cream cheese spread, cut each into 3 finger sandwiches for an appetizer tray.

                                 Orange Date Bread

      ½   Cup  Boiling Water

  1         Cup  Dates -- cut up (6 ounces)

     ½    Cup  Orange Juice

  1         Tablespoon  Shortening

     ¾    Cup  Brown Sugar -- firmly packed (5 3/4 ounces)

  1         Large  Egg

  1 ¾    Cups  Flour, All-purpose -- plus 2 tablespoons (8 1/2 ounces)

  3         Teaspoons  Baking Powder

     ½    Teaspoon  Salt

  1         Cup  Nuts -- chopped (4 ounces)

     ¼    Cup  Orange Rind -- grated

Pour boiling water over dates in bowl, cool to lukewarm.  Add orange juice, shortening, sugar and egg.  Mix well.  (I used a 2 quart Pyrex measuring cup to make this.)

Combine flour, baking powder and salt.  Add blended dry ingredients, nuts and orange rind to date mixture.  Stir just until all ingredients are moistened.

Spread in well-greased 9 x 5 x 3" loaf pan. 

Bake at 350° for 55 to 60 minutes or until toothpick comes out clean.

Remove from pan immediately.  Cool on rack.

I used a large Calphalon 8 1/2 x 4 1/2" loaf pan, greased and then lined with greased parchment for easy removal.  I only grease my quick bread pans about 1” up on the sides, to prevent hard “shoulders” on the bread.

This takes the rind and juice from 2 or 3 oranges.