DATE BREAD
This simple quick bread includes tons of juicy Medjool dates, making it an option for breaking the daily sunrise-to-sunset fast during the holy month of Ramadan, a tradition that Muslims observe in Tanzania and across the world. The tradition is rooted in the teachings of the prophet Muhammad, who is said to have called for observers to break their fasts with dates. Many Muslims include dates on their iftar tables (iftar is the evening meal eaten at sunset during Ramadan). This bread can, of course, be enjoyed by any and all, year-round. It's wonderful on its own with hot cups of coffee like Buna (Eritrean Coffee) or tea like Shaah Cadays (Somali Spiced Tea with Milk) or topped with a soft cheese like goat cheese, ricotta, or cream cheese. It's also wonderful served in slices on a cheeseboard. If you can't find Medjool dates, use whichever are the plumpest, least-dry dates you can find or substitute your favorite dried fruit such as dried apricots or dried cherries (you need about 1 cup of your favorite dried fruit).
Provided by Food Network
Time 55m
Yield One 9-by-5-inch loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray.
- Place the dates in a small bowl and sprinkle with the salt and baking soda. Pour the boiling water over the mixture and allow it to sit until it cools.
- Meanwhile, in the bowl of a mixer fitted with the whisk attachment or in a large bowl using a handheld mixer (or a whisk and a lot of elbow grease), beat the sugar and butter until creamy. Add the egg and vanilla and beat until well combined, about 1 minute. Using a rubber spatula, stir in the date mixture (water and all) and then fold in the flour. The batter will be very stiff.
- Transfer the batter to the prepared loaf pan and, using a rubber spatula, smooth out the top so the loaf is even. Bake until the loaf is dark golden brown, a toothpick tests clean when inserted into the center of the loaf, and the bread is firm to the touch, about 40 minutes. Let the bread cool completely on a wire rack before turning it out of the pan and slicing it. Leftovers can be stored in a plastic bag at room temperature for up to 3 days (if the slices get a bit dry, you can revive them in a toaster oven or regular oven set at 300 degrees F for a few minutes before serving).
ORANGE LOAF
This quick-bread recipe uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Stir together flour, baking powder, salt, and nuts.
- In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.
- Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 40 g, Cholesterol 31 mg, Fat 11.7 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 278.2 mg, Sugar 22.9 g
ORANGE DATE BREAD
I loved visiting my aunt-she was an excellent baker, and her kitchen always smelled great. With her inspiration, I now bake this moist yummy bread every holiday season. Christmas wouldn't be the same without it. -Joann Wolfe, Sunland, California
Provided by Taste of Home
Time 1h15m
Yield 32 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar. Add eggs; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in walnuts, dates and orange zest. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until done. Combine glaze ingredients; spoon half over hot bread. Cool for 10 minutes. Remove from pans; spoon remaining glaze over bread.
Nutrition Facts : Calories 219 calories, Fat 9g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 188mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE DATE NUT BREAD
Pecans are very plentiful in the South, and this is one of my favorite ways to use them. No other date nut bread I've tried is anywhere near as moist and flavorful as this one. I especially like to bake it for Thanksgiving and Christmas.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf.
Number Of Ingredients 13
Steps:
- For bread, place eggs, butter, sugar, orange pieces and dates in blender or food processor. Cover and process with on/off motions until finely chopped. Remove to a large bowl. , In separate bowl, sift together flour, baking soda and salt; add to orange mixture and mix until well-combined. Stir in pecans. Pour batter into greased 9x5-in. loaf pan. , Bake at 325° for 1 hour or until a toothpick inserted in the center comes out clean. If bread begins to darken, cover with foil during last few minutes of baking., Meanwhile, for sauce, heat orange juice and sugar until sugar has dissolved. When bread comes out of the oven, poke holes with a toothpick and slowly pour the sauce over top. Let stand for 15 minutes before removing from pan. Cool on a wire rack.
Nutrition Facts : Calories 220 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 249mg sodium, Carbohydrate 37g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.
ORANGE BREAD
Steps:
- Preheat the oven to 350 degrees F. In a large mixing bowl, cream the butter and both sugars together with an electric mixer. Beat in the eggs, one at a time, then mix in the orange juice, vanilla, and orange zest. Add the flour, baking powder, salt, orange zest, and vanilla and mix together well. Generously butter and flour a 10 inch bundt pan and scoop the batter into it, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the sides shrink away from the pan and the center of the loaf springs back. Cool the pan on a rack for 10 minutes, then turn out onto a round platter. Sprinkle a little confectioners sugar over the top of the bread and serve warm or at room temperature, accompanied by small pots of cranberry butter.
DATE NUT SPICE BREAD
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.
- Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined.
- Slice the bread and serve with the orange cream cheese on the side for spreading.
CANNED ORANGE DATE NUT BREAD
My mother loved this bread a sliver at a time with tea in the evenings. You could make one big cake in a one-pound coffee can but I like making three because then you have one to serve, one to freeze and one to give as a gift. You could also use your favorite quick bread recipe and bake it this way or even in a Ball jar. I know a woman from Canton, Ohio, Elizabeth Kisch, who won first place in a cake contest I judged, and she made her family's holiday chocolate toffee cake. One year her husband had to be out of town during the holidays, so she baked the cake in Ball jars, threw the lids on while it was still warm to sterilize them and then tucked them into her husband's suitcase - a surprise when he got to the other end.
Provided by Food Network
Categories dessert
Time 1h10m
Yield 3 cans (3 servings each)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl mix together the dates, pecans, and orange zest; then toss with 2 tablespoons of flour to coat.
- In another bowl, whisk together the remaining 2 cups flour, baking powder, baking soda, and salt.
- In a standing mixer fitted with a whisk attachment, cream the butter until light and fluffy. Add the sugar and continue to mix; then add the egg and mix until incorporated. Working in 3 batches, alternately add the flour mixture and orange juice, mixing well after each
- addition. Stir in the flour-coated nut mixture.
- Spoon the batter into the cans, filling them 3/4 full. Transfer the cans to a sheet pan and bake until puffed, golden brown, and firm, about 50 minutes. Let the bread cool in the cans for 5 minutes before unmolding, or let them cool completely in the cans and wrap as a gift.
ORANGE SPICE DATE NUT BREAD
This is a very old recipe from a church cook book. I changed a few things to make it my own.Just being a orange bread is unique. It is full of orange flavor. Yummy!!! Enjoy!!
Provided by Nor Mac
Categories Other Breads
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. beat the butter,sugar,and egg together.
- 2. in another bowl mix the flour,baking soda,baking powder,cinnamon.,cloves,and nutmeg. add to the sugar mixture,and stir really well.
- 3. Stir in the dates,nuts,and orange rind to the mixture.. Add in the orange juice last and stir until combined really well.
- 4. put mixture in to a greased and floured bread pan,and bake at 350 for 50-60 minutes,or until pick comes out clean.
ORANGE, NUT AND DATE BREAD
Steps:
- In a large bowl, stir the yeast and water together and let stand 5 minutes. Whisk in the honey, rum and butter. In another bowl, combine the flour, nuts, orange zest, salt, dates and nutmeg. Stir half of the flour mixture into the yeast mixture until smooth. Stir in the remaining flour mixture.
- Turn the dough out onto a floured surface and knead for about 10 minutes. Place in a buttered bowl, cover with a towel and set aside to rise in a warm place until doubled in bulk, about 2 hours.
- Punch the dough down. Butter a baking sheet. Shape the dough into a loaf and place on the baking sheet. Cover with a towel and set aside in a warm place until doubled in bulk, about 1 1/4 hours.
- Preheat the oven to 400 degrees. Bake for 10 minutes. Lower the temperature to 350 degrees. Bake until the bread sounds hollow when tapped on the bottom, about 40 minutes longer. Set on a rack to cool before slicing.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 8 grams, Carbohydrate 49 grams, Fat 12 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 237 milligrams, Sugar 19 grams, TransFat 0 grams
ORANGE BREAD WITH DATES
Make and share this Orange Bread With Dates recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 1h8m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- In large mixing bowl, cream butter and sugar.
- Add eggs; mix well.
- Combine flour, soda, and salt.
- Add to creamed mixture alternately with buttermilk.
- Fold in walnuts, dates, and orange peel.
- Pour into 2 greased and floured 8 inch loaf pans.
- Bake at 350* for 60 minutes or until done.
- Combine glaze ingredients; spoon half over hot bread.
- Cool for 10 minutes; remove from pans.
- Spoon remaining glaze over.
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- Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, orange juice, orange zest and eggs; continue beating until well mixed. Add flour, baking powder and baking soda; beat at low speed until well mixed. Gently stir in dates and pecans.
- Pour batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pan. Cool completely.
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