Orange Date Loaf
A moist, flavorful orange date loaf with crunchy pecans and sweet dates, perfect for breakfast, tea time, or as a delightful dessert for any occasion.
Ingredients
Instructions
- Mix the soda into the buttermilk and set aside.
- Stir Crisco and sugar together until well combined.
- Add eggs and grated orange rind to the creamed mixture and mix well.
- Alternate adding the flour and buttermilk mixture to the egg mixture, beginning and ending with the flour.
- Stir in the floured chopped dates and chopped pecans.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) until a toothpick inserted into the center comes out clean, about 50 minutes.
Tips & Substitutions
For a lighter version, consider substituting half of the Crisco with applesauce. If you don’t have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. To enhance the orange flavor, add a splash of orange juice to the batter. Make sure to flour the dates well to prevent them from sinking during baking.
Serving Suggestions
This Orange Date Loaf is delightful on its own or served with a dollop of cream cheese spread. Pair it with a cup of tea or coffee for a lovely afternoon snack. It also complements breakfast nicely and could be served alongside dishes like a fruit salad or even the refreshing Cranberry Chunk Salad - Frozen.
Storage & Reheating
Store any leftover Orange Date Loaf in an airtight container at room temperature for up to three days. For longer storage, wrap the loaf tightly in plastic wrap and freeze it for up to three months. To reheat, simply thaw overnight in the refrigerator and warm slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Date Loaf contains roughly 535 calories, with 11g protein, 111g carbohydrates, and 7g fat. It is an excellent source of protein (22% of the Daily Value) and iron (20% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts instead of pecans?
Yes, you can substitute pecans with walnuts or almonds if preferred. Both will provide a nice crunch and flavor to the loaf. Just be sure to chop them roughly for an even distribution in the batter.
What can I use if I don't have buttermilk?
If you don't have buttermilk, you can make a quick substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes until it thickens slightly before using it in the recipe.
How can I tell when the loaf is done baking?
The loaf is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Additionally, the top should be golden brown and spring back when lightly pressed. If it’s browning too quickly, cover it loosely with foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).