Orange Date Bread Recipe from MyFamilyKitchen

Dessert Bread Recipes

Recipe courtesy Gale Gand of Foodnetwork

For this bread you could make one big cake in a 1 pound coffee can or make 3 smaller ones so you have one to serve, one to freeze and one bread to give as a gift. This orange date bread is great with afternoon tea, as a dessert or my favorite, a bed time snack!

Feel free to add cranberries or rasins to the mix, especially around the holidays.

If your careful with the placement of the can, you can even cook this bread on an open fire. Try it at your next scout or family camping trip.

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

Equipment: 3 empty (14-ounce like leftover bean cans) or one large coffee can, open on one end, and greased and floured

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.

For cooking on a camp fire, cover cans with aluminum foil and stand upright at the edge of the fire. turn can occasionally to cook evenly.

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