Festive Orange Bread
from the holiday kitchen of Trudy Escoubas

2½ cups flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon orange extract
1 tablespoon orange rind, chopped
1 cup orange juice, freshly squeezed
1 cup dates, chopped
1 cup pecans, chopped

Sift together the flour, baking powder, baking soda and salt.

In mixing bowl, cream together the butter and sugar until light
and fluffy, using electric mixer at medium speed.

Add the egg, vanilla, orange extract and orange rind; beat well.

Add dry the ingredients alternately with the orange juice, mixing
well after each addition.

Stir in the dates and pecans.

Pour batter into a greased and wax-paper lined 9x5x3 loaf pan.

Bake in 325ºF degree oven for one hour 10 minutes or until bread
tests done when a toothpick is inserted into the center.

Cool in the pan on a rack for 10 minutes. Remove from pan; cool on
rack.

Place loaf in a zip lock bag; let stand 24 hours for easier slicing.

 

Return to: