Orange Date Bread

Have you ever bought an ingredient without having a plan or purpose to use it right away. You know, that product that pops out from the aisle and begs you to purchase it. That is what happened to me several weeks ago. For some reason I was drawn to the dried fruit section and bought not one, not two, not even three but four bags of dried fruit.

Of course I used the cranberries right away and gobbled up the apricots and prunes. But there it was sitting on the pantry shelf neglected for weeks...dates. Oh what to do, what to do??? Finally, Ina Garten had an idea (and it didn't involve chicken!) Date Nut Bread!

I made it for my mom, aunt and grandmother and they all loved it. I topped each slice with the cream cheese spread from my previous post. It would be a great gift bread for the holidays. It is chewy, moist and just plain good.

Orange Date Bread
adapted from Ina Garten 1 loaf
1 (80z). bag of dates, chopped

1/3 c. orange juice, freshly squeezed

4 T. unsalted butter
3/4 c. light brown sugar
1 egg
1 t. vanilla
Zest of 2 Navel Oranges
2 c. AP flour
2 t. baking powder
1/2 baking soda
1 t. cinnamon
1 t. nutmeg
1/4 t. ground cloves
1 t. salt
3/4 c. orange juice, freshly squeezed (used from zested oranges)
1 (2 oz.) bag of pecan pieces

• Butter, flour and line a loaf pan with parchment. Set oven to 350 degrees
  
• Combine dates and 1/3c. orange juice in bowl and set aside for 30 minutes. Toss occasionally.
• Cream butter and brown sugar on medium speed. Add egg, vanilla and orange zest and mix on low speed until combined.
• Sift flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt.
• With mixer on low, add flour mixture alternately with the orange juice, beating until just combined.
• Stir in dates with liquid and pecans.
• Pour into a loaf pan and smooth out top. Bake for 50-60 minutes

Serve with Orange Cream Cheese Spread