Recipe courtesy of Gale Gand
Canned Orange Date Nut Bread
- Level: Easy
- Yield: 3 cans (3 servings each)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1158
- Total Fat
- 31
- Saturated Fat
- 11
- Carbohydrates
- 216
- Dietary Fiber
- 10
- Sugar
- 129
- Protein
- 14
- Cholesterol
- 94
- Sodium
- 977
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
Ingredients
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
Directions
Special equipment:
3 empty (14-ounce) cans (like leftover bean cans), 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.