California Fruit Nut Bread Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Interest Group

Ingredients

 All purpose flour2 1⁄2 Cup (40 tbs), sifted
 Baking powder3 Teaspoon
 Sugar3⁄4 Cup (12 tbs)
 Baking soda1⁄2 Teaspoon
 Salt1 Teaspoon
 Orange1 Medium
 Pitted dates7 Ounce (1 Cup)
 Walnuts1⁄2 Cup (8 tbs)
 Buttermilk1 Cup (16 tbs)
 Egg1 , well beaten
 Shortening3 Tablespoon, cooled

Nutrition Facts

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

Directions

Sift flour, baking powder, sugar, baking soda, and salt together into a large bowl.
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.
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