Orange Date Pecan Loaf

Friday, February 17, 2017


I used whole-wheat flour rather then all-purpose flour in this recipe and it turned out wonderfully! This recipe also works well with dryer dates as they soak in the water and rehydrate.  


Orange Date Pecan Loaf adapted from Barefoot Contessa

2 cups dates, chopped
1/3 cup water
4 tbsp unsalted butter, softened
3/4 cup packed brown sugar
1 large egg
1 tsp vanilla extract
1 tbsp grated orange zest
2 cups whole-wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp salt
3/4 cup orange juice
3/4 cup chopped pecans

Add the dates and water to a small bowl and set aside for 30 minutes.

Preheat oven to 350º F. Line a 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with parchment paper.

In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. 

In a another bowl, combine the butter and brown sugar with an electric beater until smooth. About 1 minute. Add in the egg, vanilla and zest. Combine.

Gradually, add the dry ingredients alternating with the orange juice. Do not overmix. Fold in the pecans and dates with the soaking water. 

Pour the batter into the loaf pan and bake for 60-70 minutes or until a toothpick comes out clean.













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