Date, Apricot and Orange Loaf
This recipe makes 10 slices servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 379 |
| pro | 6 g |
| total fat | 11 g |
| sat. fat | 6 g |
| carb | 66 g |
| fibre | 4 g |
| chol | 68 mg |
| sodium | 321 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 17 |
| vit A | 16 |
| vit C | 3 |
| folate | 22 |
Serve this moist loaf as a light snack with tea or as a dessert after dinner.
Ingredients
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 tbsp grated orange rind
- 2 eggs
- 2-2/3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup milk
- 1-1/2 cups chopped pitted dates
- 1/2 cup chopped dried apricots
Preparation
Line 9- x 5-inch (2 L) loaf pan with parchment paper or grease; set aside.
In large bowl, beat together butter, sugar and orange rind until fluffy; beat in eggs, 1 at a time.
In separate bowl, whisk together flour, baking powder, baking soda and salt. Add to butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Fold in dates and apricots. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 5 minutes. Remove from pan; let cool completely. (Make-ahead: Wrap and store for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
Source : Canadian Living Magazine: November 2005
Related content
-
Carrot Pineapple Loaf
Freshly grated orange rind brightens the flavours of this loaf, and marzipan carrots lighten the...
-
-
Nectarine and Cherry Brown Betty
Challah, or egg bread, adds a fresh twist to the old-fashioned brown betty. For ultimate...
-
Banana Chocolate Chunk Bread Pudding
Chocolate and bananas liven up a classic bread pudding. Day-old bread is best for a...
