California Fruit Nut Bread Recipe
Ingredients
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| 1 medium-sized orange | ||
| Pitted dates | 1 Cup (16 tbs) | |
| Walnuts | 1/2 Cup (16 tbs) | |
| Buttermilk | ||
| Egg | 1 , Well beaten | |
| Shortening | 3 Tablespoon, cooled | |
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.
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.
Chef
