Date and Orange Almond Loaf
A moist and flavorful loaf combining sweet dates, zesty orange, and nutty almonds. Perfect for breakfast, afternoon tea, or a light dessert. Flexible and easy to customize with pantry ingredients.
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Hand or stand mixer
- Whisk
- Measuring cups and spoons
- Parchment paper
- Cooling rack
Ingredients
For the Loaf:
- 2 cups all-purpose flour
- 1 cup chopped dates
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter room temp
- 2 large eggs
- Zest of 2 oranges
- 1/3 cup fresh orange juice
- 1 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Optional Glaze:
- 1/2 cup powdered sugar
- 2 tbsp orange juice
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 350°F (175°C). Line a 9x5 loaf pan with parchment paper.
- Chop dates into small pieces and set aside.
- In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (about 3 minutes).
- Beat in eggs one at a time, then add orange zest and juice. Mix well.
- Gradually stir in the dry ingredients until just combined. Do not overmix.
- Fold in chopped dates.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50-55 minutes or until a toothpick inserted comes out clean. Cover with foil in the last 15 minutes if the top browns too quickly.
- Cool in the pan for 10 minutes, then transfer to a cooling rack.
- For the glaze, whisk powdered sugar with orange juice and drizzle over cooled loaf. Top with sliced almonds.
Notes
For a gluten-free version, use a GF flour blend + 1/2 tsp xanthan gum.
Vegan? Substitute flax eggs and plant-based butter.
Store in an airtight container for up to 4 days, or freeze for up to 3 months.
Variations include lemon-blueberry, chocolate chunks, added spices, or coconut.
Nutrition
Calories: 290kcalCarbohydrates: 35gProtein: 5gFat: 15g
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!