Description

This delightful Date and Orange Almond Loaf combines the natural sweetness of dates with the bright, citrusy flavor of freshly squeezed orange juice and zest. Ground almonds add a tender crumb and depth of flavor, while the brown sugar and butter create a moist, rich texture. Perfect for breakfast, tea time, or a wholesome snack, this loaf bakes to golden perfection and is a wonderful way to enjoy wholesome ingredients in a comforting baked treat.

Ingredients

Scale

Wet Ingredients

180 ml freshly squeezed orange juice (3/4 cup)
115 g unsalted butter, softened (1/2 cup)
2 large eggs
1 tsp vanilla extract
Zest of 1 orange

Dry Ingredients

150 g chopped pitted dates (1 cup)
1/2 tsp baking soda
100 g brown sugar (1/2 cup, packed)
200 g all-purpose flour (1 1/2 cups)
50 g ground almonds (1/2 cup)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
Simmer Dates and Orange Juice: In a small saucepan over medium heat, combine the chopped dates and orange juice. Bring to a gentle simmer, then reduce the heat and cook for 5-7 minutes until the dates soften and absorb most of the juice. Stir in the baking soda and remove from heat. Allow the mixture to cool completely.
Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and brown sugar together until the mixture becomes light and fluffy. This step incorporates air for a tender crumb.
Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the orange zest and vanilla extract for aromatic flavor.
Combine Dry Ingredients: Gradually fold in the all-purpose flour and ground almonds. Mix gently until just combined to avoid overworking the batter.
Incorporate Date Mixture: Stir the cooled date and orange mixture into the batter until fully incorporated, ensuring an even distribution of flavors.
Pour Batter and Bake: Transfer the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean, indicating it is fully baked.
Cool and Serve: Allow the loaf to cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.

Notes

Be sure to let the date mixture cool completely before adding to the batter to avoid cooking the eggs prematurely.
You can substitute ground almonds with almond flour if preferred.
This loaf keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For extra moisture, brush the cooled loaf with some of the reserved orange juice and sugar syrup if desired.
For a nuttier texture, consider lightly toasting the ground almonds before adding them to the batter.