Orange Bread with Dates
Brighten your day with this irresistibly moist and flavorful Orange Bread with Dates, a delightful twist on classic quick bread recipes. Bursting with the zesty essence of freshly grated orange zest and the natural sweetness of chopped dates, this loaf delivers a perfect balance of citrusy freshness and rich, earthy flavors. The tender crumb is elevated by hints of vanilla and a touch of milk for added moisture, while the dates are coated in the dry ingredients to prevent sinking, ensuring an even distribution of flavor in every bite. Ready in just over an hour, this bread is ideal as a breakfast treat, a midday snack, or even a light dessert. Serve it plain or with a dusting of powdered sugar for a simple yet elegant finish. Perfect for citrus lovers, this Orange Bread with Dates is a must-try recipe that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 tablespoon Orange zest
- 1 cup Pitted dates, chopped
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 2 large Eggs
- 0.5 cup Freshly squeezed orange juice
- 0.25 cup Milk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Stir in the orange zest and chopped dates, ensuring the dates are well-coated with the flour mixture to prevent them from sinking to the bottom during baking.
In a large bowl, cream the softened butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Mix in the orange juice, milk, and vanilla extract until combined. The mixture may look slightly curdled, but this is normal.
Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined. Do not overmix, as this can make the bread dense.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the orange bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the bread as is or with a light dusting of powdered sugar for added sweetness. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 1859 mg | 81% | |
| Total Carbohydrate | 474.8 g | 173% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 266.8 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 276 mg | 21% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1843 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
