All Easy Recipes. Easy to find and easy to cook.
       •   Total recipes count: 5549  • Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: Apr 10, 2006  •  Visited (462)  •  Print version Print this recipe (71)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Date, Pecan and Orange Bread
What You Need:
  • 5 tablespoons butter, softened
  • 4 tablespoons plus 2 cups unsifted flour
  • 8 ounces pitted dates, cut into small bits with kitchen scissors (about 1 cup)
  • ½ cup finely chopped pecans
  • 4 teaspoons finely chopped fresh orange peel
  • 1 teaspoon double-acting baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sugar
  • 1 egg
  • 1 cup strained fresh orange juice

  • How To Cook:
    1. Preheat the oven to 350. With a pastry brush, spread 1 tablespoon of the softened butter over the bottom and sides of a 9-by-5-by-3-inch loaf pan. Add 2 tablespoons of the flour and tip the pan from side to side to distribute it evenly. Invert the pan and rap it sharply to remove excess flour.

    2. Place the dates, pecans and orange peel in a bowl, aad 2 tablespoons of flour, and toss together gently but thoroughly. Combine the remaining 2 cups of flour, the baking powder, soda and salt, and sift them together into a bowl. Set aside.

    3. In a deep bowl, cream the remaining 4 tablespoons of, butter and the sugar by beating and mashing them against the sides of the bowl with the back of a large spoon until the mixture is light and fluffy. Beat in the egg.

    2. Add about ½ cup of the flour mixture and, when it is incorporated, beat in ¼ cup of the orange juice. Repeat three times, alternating ½ cup of the flour with ¼ cup of orange juke and beating well after each addition. Stir in the reserved floured fruit and nuts.

    4. Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Let the bread cool in the pan for 4 or 5 minutes, then turn it out on a wire rack to cool completely to room temperature before serving.

    Serving Size: one 9-by-5-by-3-inch loaf
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Nuts » Date
    Main Ingredient » Nuts » Pecan
    Main Ingredient » Grains & Cereals » Flour
    Dish » Bread


    Advanced Search Advanced Search
    Free counters!
    All Easy Recipes Copyright© 2005 - 2017 All Easy Recipes, Inc. All rights reserved. Contact Us | Terms of Use | Privacy