Description

This Date and Orange Almond Loaf is a moist, flavorful quick bread combining the natural sweetness of dates with the bright, citrusy notes of freshly squeezed orange juice and zest. Enhanced with ground almonds for a tender texture and a subtle nutty flavor, this loaf is perfect for breakfast, tea time, or a wholesome snack. Baked to golden perfection, it offers a delightful balance of sweetness and tang.

Ingredients

Scale

Date Mixture

150 g chopped pitted dates (1 cup)
180 ml freshly squeezed orange juice (3/4 cup)
1/2 tsp baking soda

Batter

115 g unsalted butter, softened (1/2 cup)
100 g brown sugar (1/2 cup, packed)
2 large eggs
Zest of 1 orange
1 tsp vanilla extract
200 g all-purpose flour (1 1/2 cups)
50 g ground almonds (1/2 cup)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking and ensure even baking.
Simmer Dates: In a small saucepan, combine the chopped dates and freshly squeezed orange juice. Bring to a gentle simmer over medium heat, then reduce heat and cook for 5-7 minutes until the dates soften and absorb the juice fully.
Add Baking Soda and Cool: Stir in the baking soda into the date mixture. This helps neutralize acidity and tenderizes the loaf. Allow the mixture to cool completely before proceeding.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and brown sugar until the mixture becomes light and fluffy, building a smooth base for the batter.
Add Eggs, Zest, and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the orange zest and vanilla extract to infuse the batter with bright, aromatic flavors.
Incorporate Dry Ingredients: Gradually add the all-purpose flour and ground almonds to the wet mixture, folding gently until just combined to maintain a tender crumb.
Combine Date Mixture: Stir the cooled date and orange juice mixture into the batter until fully incorporated, ensuring an even distribution of fruit throughout the loaf.
Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cool: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps the loaf set and finish baking internally.

Notes

Make sure the date mixture is fully cooled before adding to avoid curdling the eggs.
Use fresh orange juice and zest for the best citrus flavor.
You can substitute ground almonds with finely chopped nuts if preferred.
Store the loaf in an airtight container at room temperature for up to 3 days or freeze for longer storage.
For a dairy-free version, substitute butter with vegan margarine or coconut oil.