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California Fruit Nut Bread Recipe
|All purpose flour||2 1⁄2 Cup (40 tbs), sifted|
|Baking powder||3 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Pitted dates||7 Ounce (1 Cup)|
|Walnuts||1⁄2 Cup (8 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Egg||1 , well beaten|
|Shortening||3 Tablespoon, cooled|
Serving size: Complete recipe
Calories 3267 Calories from Fat 766
% Daily Value*
Total Fat 89 g136.2%
Saturated Fat 16.4 g82.2%
Trans Fat 5.9 g
Cholesterol 211.5 mg
Sodium 3888.9 mg162%
Total Carbohydrates 580 g193.2%
Dietary Fiber 32.1 g128.4%
Sugars 294.9 g
Protein 61 g122.8%
Vitamin A 13.7% Vitamin C 140.4%
Calcium 138.7% Iron 115.6%
*Based on a 2000 Calorie diet
Cut the orange into pieces; discard any seeds.
Force through the medium blade of a food chopper with dates and nuts.
Reserve orange juice in a measuring cup; add enough buttermilk to make 1 cup liquid.
Combine with egg and shortening.
Add the liquid ingredients and orange-date mixture to dry ingredients; mix only until blended.
Turn into a well greased 9x5x3-inch loaf pan and spread evenly.
Bake at 350°F about 1 1/4 hours, or until bread tests done.
Cool 10 minutes on wire rack.
Remove loaf from pan; cool completely.
To store, wrap tightly in aluminum foil or moisture-vaporproof material.