Orange Pistachio Date Bread Recipe
Servings: 1
Ingredients
- 1 c. unbleached all-purpose flour
- 3/4 c. whole wheat flour
- 1 tsp baking pwdr
- 1/4 tsp salt
- 1/4 c. lowfat milk
- 1/3 c. orange juice
- Â Â Grated zest of 1 orange
- 1 tsp vanilla extract
- 1/2 c. unsalted butter, softened
- 2/3 c. sugar
- 3 lrg Large eggs
- 1 c. minced pitted dates
- 1/2 c. coarsely minced shelled pistachios
Directions
- Rich in the flavors of the Middle East - dates, nuts and citrus - a small slice of this moist, dense loaf adds a semi-sweet counterpart to a savory meal, like turkey and dressing. This bread also makes a warmly satisfying holiday breakfast, toasted and served with cream cheese.
- Yield: one 9 x 5 inch loaf.
- Place a rack in the lower third of oven. Heat oven to 350F degrees. Lightly grease and flour a 9 x 5 inch loaf pan. Mix the all-purpose flour, wheat flour, baking pwdr and salt together in one bowl. In another bowl, mix the lowfat milk, orange juice, zest and vanilla. Using an electric mixer, beat the butter and sugar in a large bowl till light and fluffy, about 2 to 3 min. Beat in the Large eggs. Gradually beat in the flour mix and lowfat milk mix using low speed or possibly by hand, alternating in 3 parts. Stop when the batter has just come together - don't overbeat. Mix in the dates and pistachios. Pour the batter into the pan and bake about 70 min, till a toothpick inserted in the center comes out clean. Cold in pan on rack 10 min. Unmold and set loaf on rack to cold completely. Can be stored well-wrapped and refrigerated for 2 days before serving.
Adding to Planner
