Orange Date Bread Recipe
This is the best ever Orange Date Bread I have ever tasted! You have landed in the right place. I prepare this Orange Date Bread with Fruits as the main ingredient. This Orange Date Bread is so tasty that I cannot resist serving it as a Side Dish often. Your Low Fat diet should include Orange Date Bread. I am eagerly waiting to know what you think about this Orange Date Bread. Send me a note!
Ingredients
1 cup orange juice
3/4 cup chopped dates
1 1/2 cups whole wheat flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 cup chopped walnuts (optional)
Directions
1. Place the orange juice in a small saucepan, and bring to a boil over high heat. Place the dates in a small bowl, and pour the orange juice over the dates. Set aside to cool.
2. In a large bowl, combine the flour, sugar, baking soda, and baking powder, and stir to mix well. Stir the vanilla extract into the cooled date mixture, add the date mixture to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the walnuts if desired.
3. Coat a 7 1/2-x-3 3/4-inch loaf pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 350 °F for about 30 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean.
4. Remove the bread from the oven, and let sit for 10 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature before slicing.
2. In a large bowl, combine the flour, sugar, baking soda, and baking powder, and stir to mix well. Stir the vanilla extract into the cooled date mixture, add the date mixture to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the walnuts if desired.
3. Coat a 7 1/2-x-3 3/4-inch loaf pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 350 °F for about 30 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean.
4. Remove the bread from the oven, and let sit for 10 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature before slicing.
