Orange Slice Bread
A moist, flavorful bread combining sweet dates and zesty orange slices, perfect for breakfast or dessert, appealing to fruit lovers and those seeking a unique treat.
Ingredients
Instructions
- Cut dates and orange slices into small pieces using kitchen scissors.
- Dredge the chopped dates and orange slices in 1 cup of flour.
- Cream together the sugar and oleo (butter or margarine).
- Add beaten eggs and soda dissolved in buttermilk to the creamed mixture.
- Mix in the remaining 3 cups of flour along with the floured dates and orange slices.
- Divide the batter evenly into two greased and floured loaf pans.
- Bake at 300°F (150°C) for 1 1/2 hours until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure that your butter is softened before creaming with sugar. If you don't have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. For added flavor, consider incorporating nuts or spices like cinnamon. Dredging the fruit in flour prevents them from sinking to the bottom of the batter while baking.
Serving Suggestions
Serve this Orange Slice Bread as a delightful breakfast treat or snack, paired with cream cheese or butter. It also makes a wonderful addition to a brunch spread alongside Fresh Dill Dip or as a sweet complement to your afternoon tea. This bread can be enjoyed plain or toasted for an extra layer of flavor.
Storage & Reheating
Once cooled, wrap the Orange Slice Bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, slice the bread and place it in an airtight container in the freezer, where it can last for up to three months. To reheat, simply toast slices or warm in the oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Slice Bread contains roughly 784 calories, with 18g protein, 159g carbohydrates, and 10g fat. It is an excellent source of protein (36% of the Daily Value), iron (36% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 546mg per serving (24% of the Daily Value).
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 types of dried fruit instead of dates?
Yes, you can substitute dates with dried apricots, figs, or raisins. Just keep in mind that the flavor profile will change slightly. If you choose a fruit with a different sweetness level, you may need to adjust the sugar amount accordingly.
What should I do if my batter is too thick?
If your batter appears too thick, you can add a bit more buttermilk, one tablespoon at a time, until you reach the desired consistency. This can help ensure an even bake and a moist texture in the finished bread.
Can I make this recipe in one loaf instead of two?
Yes, you can bake the batter in a single larger loaf pan, but be sure to adjust the baking time. It may take closer to 2 hours to bake through completely. Always check for doneness with a toothpick inserted into the center.
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).