Time 1h15m Yield 12 Number Of Ingredients 13 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.
Time 1h15m Yield 32 servings. Number Of Ingredients 14 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.
Yield 24 servings Number Of Ingredients 12 Steps:
Heat oven to 350°F. Grease 3 (5x3 3/4-inch) mini loaf pans; set aside. Combine flour, sugar, baking powder, salt and cinnamon in medium bowl; set aside. Add dates, pecans and orange zest to flour mixture; stir to combine. Combine milk, orange juice, butter and egg in large bowl. Slowly add flour mixture to wet ingredients; stir until just combined. Divide batter among prepared pans. Bake 40-45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Wrap tightly in aluminum foil.
Time 1h10m Yield 2 loaves, 16 serving(s) Number Of Ingredients 11 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.
Time 1h25m Yield 12 Number Of Ingredients 11 Steps:
Stir together flour, baking powder, salt, and nuts. In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan. Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.
Time 1h15m Yield 1 loaf Number Of Ingredients 11 Steps:
Beat butter, sugar and 1 egg well. Beat in 2nd egg. Stir in rind and jucse. Mix dry ingredients together. Add to orange mixture til just mixed. Place in a grease loaf pan. Bake 325F 1 hour. Mix glaze ingredients in a saucepan. Heat and stir to dissolve sugar.Spoon over top of loaf while still warm. Let stand 10 minutes.
Time 1h30m Number Of Ingredients 9 Steps:
Heat the oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin (ours was 22 x 10cm and 6cm deep) and line with baking parchment. Put the butter, dates and bicarbonate of soda (which helps break down the dates) in a large bowl and add 150ml boiling water. Give it a stir so the butter melts, and leave to stand for around 20 mins until the dates have softened. Whisk in the sugar until smooth, then gradually whisk in the eggs until combined. Beat in the baking powder, flour and a pinch of sea salt until there are no lumps of flour left and it’s smooth. Fold in three-quarters of the walnuts, then pour into the prepared tin. Sprinkle the remaining walnuts over the top. Bake for 20 mins, then turn the oven down to 170C/150C fan/gas 3 and cook for another 45-50 mins until golden brown and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 15 mins, then transfer to a cooling rack to cool completely. Lightly dust with the icing sugar and serve in slices. Freeze whole or cut into slices, then place in an airtight container or divide between reusable freezer bags. Can be frozen for up to three months. Defrost thoroughly overnight.
Time 1h20m Yield 1 loaf. Number Of Ingredients 13 Steps:
For bread, place eggs, butter, sugar, orange pieces and dates in blender or food processor. Cover and process with on/off motions until finely chopped. Remove to a large bowl. , In separate bowl, sift together flour, baking soda and salt; add to orange mixture and mix until well-combined. Stir in pecans. Pour batter into greased 9x5-in. loaf pan. , Bake at 325° for 1 hour or until a toothpick inserted in the center comes out clean. If bread begins to darken, cover with foil during last few minutes of baking., Meanwhile, for sauce, heat orange juice and sugar until sugar has dissolved. When bread comes out of the oven, poke holes with a toothpick and slowly pour the sauce over top. Let stand for 15 minutes before removing from pan. Cool on a wire rack.
