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Freshly baked date and orange almond loaf on a wooden table

Date and Orange Almond Loaf

A moist, flavorful loaf infused with the natural sweetness of dates, the bright citrusy zing of orange, and the nutty crunch of almonds — perfect for breakfast, tea time, or dessert.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 150 g pitted dates, chopped
  • 1 cup 240 ml boiling water
  • 1 tsp baking soda
  • ½ cup 115 g unsalted butter, softened
  • ¾ cup 150 g granulated sugar
  • 2 large eggs
  • Zest of 1 orange
  • ½ cup 120 ml fresh orange juice
  • 1 ½ cups 190 g all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup 50 g sliced almonds

Equipment

  • Loaf pan (9x5 inch)
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • Zester and juicer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan.
  2. Place chopped dates in a bowl, sprinkle with baking soda, and pour boiling water over them. Stir and let sit for 10 minutes to soften.
  3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
  4. Stir in orange zest and juice.
  5. In another bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture.
  6. Fold in softened dates (with liquid) and most of the almonds, reserving a few for topping.
  7. Pour batter into prepared loaf pan. Sprinkle with remaining almonds.
  8. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Replace half the flour with whole wheat flour for a heartier loaf.
Add a pinch of cinnamon or nutmeg for extra warmth.
Pairs beautifully with tea, coffee, or even a smear of cream cheese.