Date, Apricot and Orange Loaf Date, Apricot and Orange Loaf

Author: Canadian Living

Serve this moist loaf as a light snack with tea or as a dessert after dinner.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: November 2005



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.)

Nutritional facts <b>Per slice:</b> about

  • Sodium 321 mg
  • Protein 6 g
  • Calories 379.0
  • Total fat 11 g
  • Cholesterol 68 mg
  • Saturated fat 6 g
  • Total carbohydrate 66 g


  • Iron 17.0
  • Folate 22.0
  • Calcium 6.0
  • Vitamin A 16.0
  • Vitamin C 3.0
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Date, Apricot and Orange Loaf