Orange Date Loaf Recipe Recipe For Stuffed

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DATE ORANGE BREAD



Date Orange Bread image

The orange flavor gives lift to the date flavor.

Provided by Carol

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h15m

Yield 12

Number Of Ingredients 13

1 large egg
2 tablespoons butter, softened
1 cup white sugar
⅔ cup fresh orange juice
⅓ cup boiling water
3 tablespoons grated orange zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ cup chopped walnuts
1 cup dates, pitted and chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Combine orange juice, water, and orange zest in a liquid measuring cup.
  • Beat egg slightly in a bowl. Add butter and sugar; beat until smooth. Add orange juice mixture and stir to combine.
  • Combine flour, baking powder, soda, and salt in a separate bowl. Stir in walnuts and dates. Pour into batter and stir to moisten. Spoon into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the loaf pan for 10 minutes, then turn out onto a wire rack and finish cooling.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 44.4 g, Cholesterol 20.6 mg, Fat 5.8 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 1.7 g, Sodium 311.3 mg, Sugar 25.8 g

MAAMOUL: STUFFED DATE-ORANGE COOKIES



Maamoul: Stuffed Date-Orange Cookies image

These buttery date-filled cookies with hints of orange zest are a beloved part of holiday traditions throughout the Middle East. We left out the semolina flour typically used and whipped up three mouthwatering fillings made from dried fruits and nuts.

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 20 cookies

Number Of Ingredients 19

1/2 pound pitted soft Medjool dates
2 tablespoons water
Pinch fine salt
1/4 cup finely chopped crystallized ginger
1/2 teaspoon finely grated orange zest
2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon confectioners' sugar, plus about 1/2 to 2 cups more for dusting
Pinch fine salt
1/2 cup unsalted butter (1 stick), plus 2 tablespoons
2 tablespoons neutral flavored oil, such as canola
1/4 cup milk
1/3 cup hazelnuts, toasted and chopped (other nuts can be substituted)
1/3 cup golden raisins
3 tablespoons apricot jam
Pinch fine salt
1/2 cup walnuts, toasted
1/3 cup quince jam
Pinch fine salt

Steps:

  • Dough: Preheat the oven to 325 degrees F.
  • To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes. Remove and set aside. Clean the processor bowl.
  • Put the flour, baking powder, the 1 tablespoon confectioners' sugar, and salt in the bowl of food processor and pulse 3 to 4 times to mix. Add the butter, oil, and milk pulsing until the dough just comes together. Take care not to overwork the dough; it will be slightly wet.
  • Remove dough from the processor, and roll into 20 equally sized balls. In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round. Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling. Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms to make a smooth round ball. Press gently to flatten the cookie slightly, then place them seamed side down on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Gently prick the cookies with a fork or a wooden skewer in a decorative pattern taking care not to pierce the dough to the filling.
  • Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just beginning to turn slightly golden, about 25 to 30 minutes. Dust generously with confectioners' sugar, cool and dust again.
  • Apricot Golden Raisin Nut Filling:
  • Puree in a food processor until evenly combined.
  • Quince-Walnut Filling:
  • Puree in a food processor until evenly combined.

CANNED ORANGE DATE NUT BREAD



Canned Orange Date Nut Bread image

My mother loved this bread a sliver at a time with tea in the evenings. You could make one big cake in a one-pound coffee can but I like making three because then you have one to serve, one to freeze and one to give as a gift. You could also use your favorite quick bread recipe and bake it this way or even in a Ball jar. I know a woman from Canton, Ohio, Elizabeth Kisch, who won first place in a cake contest I judged, and she made her family's holiday chocolate toffee cake. One year her husband had to be out of town during the holidays, so she baked the cake in Ball jars, threw the lids on while it was still warm to sterilize them and then tucked them into her husband's suitcase - a surprise when he got to the other end.

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 3 cans (3 servings each)

Number Of Ingredients 11

8 ounces pitted dates, cut into small pieces
1/2 cup chopped pecans
1 orange, zested
2 tablespoons plus 2 cups cake flour (not self-rising)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter (1/2 stick), softened
1 cup sugar
1 egg
1 cup orange juice

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small bowl mix together the dates, pecans, and orange zest; then toss with 2 tablespoons of flour to coat.
  • In another bowl, whisk together the remaining 2 cups flour, baking powder, baking soda, and salt.
  • In a standing mixer fitted with a whisk attachment, cream the butter until light and fluffy. Add the sugar and continue to mix; then add the egg and mix until incorporated. Working in 3 batches, alternately add the flour mixture and orange juice, mixing well after each
  • addition. Stir in the flour-coated nut mixture.
  • Spoon the batter into the cans, filling them 3/4 full. Transfer the cans to a sheet pan and bake until puffed, golden brown, and firm, about 50 minutes. Let the bread cool in the cans for 5 minutes before unmolding, or let them cool completely in the cans and wrap as a gift.

ORANGE-DATE LOAVES



Orange-Date Loaves image

Make and share this Orange-Date Loaves recipe from Food.com.

Provided by Dancer

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 11

4 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
2 teaspoons orange rind, finely shredded
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
3/4 cup frozen orange juice concentrate, thawed
1/3 cup cooking oil
1 (8 ounce) package dates, pitted, chopped
1/2 cup pecans or 1/2 cup walnuts, chopped

Steps:

  • In a large mixing bowl stir together flour, sugar, baking powder, orange peel, baking soda, and salt.
  • In another mixing bowl stir together eggs, 1/2 cup of the thawed orange juice concentrate, the oil, and 1-1/2 cups water.
  • Add to flour mixture. Stir by hand just until combined. Fold in dates and nuts.
  • Divide mixture evenly between two greased 8"x4"x2" loaf pans. Bake in a 350 degree oven for 50 to 55 minutes or until a toothpick inserted near the centers comes out clean. (Or, divide mixture evenly among four 5-1/2"x3"x2" loaf pans and bake for 40 to 45 minutes or until loaves test done.).
  • Cool in pans for 10 minutes; remove from pans.
  • Generously brush tops and sides of loaves with remaining orange juice concentrate. Cool thoroughly on wire racks.
  • Wrap and store overnight before slicing.

ORANGE DATE BREAD



Orange Date Bread image

I loved visiting my aunt-she was an excellent baker, and her kitchen always smelled great. With her inspiration, I now bake this moist yummy bread every holiday season. Christmas wouldn't be the same without it. -Joann Wolfe, Sunland, California

Provided by Taste of Home

Time 1h15m

Yield 32 servings.

Number Of Ingredients 14

1 cup butter, softened
2 cups sugar
3 large eggs, beaten
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/3 cups buttermilk
1 cup chopped walnuts
1 cup chopped dates
1 tablespoon grated orange zest
GLAZE
1/4 cup orange juice
1/2 cup sugar
2 tablespoons grated orange zest

Steps:

  • In a bowl, cream butter and sugar. Add eggs; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in walnuts, dates and orange zest. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until done. Combine glaze ingredients; spoon half over hot bread. Cool for 10 minutes. Remove from pans; spoon remaining glaze over bread.

Nutrition Facts : Calories 219 calories, Fat 9g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 188mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

FROSTED ORANGE DATE BARS



Frosted Orange Date Bars image

Luxuriously moist, old-fashioned date bars accented with orange peel and a buttery orange frosting.

Provided by Michele O'Sullivan

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 1h

Yield 48

Number Of Ingredients 17

¾ cup white sugar
½ cup butter, softened
½ cup water
1 (8 ounce) package chopped pitted dates
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¼ cup orange juice
¾ cup milk
2 eggs
1 tablespoon orange zest
1 cup chopped pecans
3 cups confectioners' sugar
⅓ cup butter, softened
1 (3 ounce) package cream cheese, softened
1 tablespoon orange zest
2 ½ tablespoons orange juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
  • In a small saucepan over medium heat, combine sugar, 1/2 cup butter, water and dates. Cook, stirring frequently until dates have softened and the mixture is well blended. Remove from heat. Combine the flour, baking soda and salt; stir into the date mixture, then mix in the 1/4 cup orange juice, milk, eggs and 1 tablespoon orange zest. Spread the batter evenly into the prepared pan.
  • Bake for 15 to 20 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. To make the frosting, combine the confectioners' sugar, 1/3 cup butter, cream cheese and orange zest. Beat until smooth. Gradually mix in the remaining orange juice a tablespoon at a time until the icing is spreadable. Spread over the bars when cool. Cut into squares.

Nutrition Facts : Calories 122.5 calories, Carbohydrate 17.4 g, Cholesterol 18.5 mg, Fat 5.8 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.7 g, Sodium 76.6 mg, Sugar 13.9 g

ORANGE-DATE BARS



Orange-Date Bars image

If you're looking to serve a lighter, more nutritious dessert, you'll appreciate this recipe. It's an appealing old-fashioned dessert that's full-flavored.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 9

1 cup chopped dates
1/3 cup sugar
1/3 cup vegetable oil
1/2 cup orange juice
1 large egg, beaten
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1 tablespoon grated orange zest
1/2 cup chopped pecans

Steps:

  • In a saucepan, combine dates, sugar, oil and juice. Cook for 5 minutes to soften dates. Cool. Add egg; mix well. Combine all remaining ingredients and stir into date mixture. , Spread into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes. Cool before cutting.

Nutrition Facts : Calories 56 calories, Fat 3g fat, Cholesterol 8mg cholesterol, Sodium 12mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g protein.

MAGICAL ORANGE CAKE OR LOAF



Magical Orange Cake or Loaf image

This is a truly simple cake to bake and tastes delicious. I am sure you will be delighted with the result. For a slight variation, try adding a handful of chocolate chips, dried fruit or coconut etc. Experiment with you favourite flavours! An exceptionally quick to prepare - just perfect for those work shouts, afternoon teas and cake stalls. This recipe should be in every busy bakers recipe collection! Enjoy ...

Provided by smiley_cherub

Categories     Oranges

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 orange, rind and pulp of
125 g butter
1 cup sugar
2 large eggs
1 1/2 cups self rising flour

Steps:

  • Heat oven to 180°C.
  • Line loaf or cake tin with baking paper.
  • Wash the orange and cut into segments.
  • Process the orange to a pulp - pips, rind and all!
  • Melt butter in microwave. (Use a bowl big enough to hold all ingredients)
  • Stir in the sugar
  • Mix in the eggs one at a time.
  • Add the pulped orange - stir to combine.
  • Gently stir in sifted flour.
  • Bake for approx 35 mins or ready when tested with a skewer.
  • All done -- so simple!

Nutrition Facts : Calories 317.1, Fat 14.1, SaturatedFat 8.4, Cholesterol 86.3, Sodium 404.6, Carbohydrate 44.4, Fiber 1, Sugar 26.7, Protein 4.2

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