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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaf 1043g Recipe makes 1 loaf) |
||
| Calories 2531 | ||
| Calories from Fat 799 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 88.9g | 136% | |
| Saturated Fat 13.4g | 67% | |
| Monounsaturated Fat 45.5g | ||
| Polyunsaturated Fat 23.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 448mg | 149% | |
| Sodium 1912mg | 79% | |
| Potassium 2060mg | 58% | |
| Total Carbohydrate 355.6g | 118% | |
| Dietary Fiber 26.1g | 104% | |
| Sugars 154.1g | ||
| Protein 54.0g | 108% | |
Brandied Orange Nut Bread
By: 3KillerBs
Jan 30, 2008
Imagine yourself sitting down with a cup of coffee and a luscious slice of this moist and aromatic twist on the classic, orange quick-bread. Its not much more trouble than stirring up a box mix but box mixes don’t come anywhere close the taste of homemade. Best made the day before – the flavors develop as it sits overnight. Make a loaf for yourself and a loaf to give to someone who needs some orange-scented sunshine in his/her life.
1 loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup oatmeal
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup chopped dates
- 1 large orange
- 2 eggs, lightly beaten
- 1/4 cup honey
- 1/4 cup brandy
- 1 tablespoon orange juice concentrate, thawed
- 1 teaspoon vanilla
- 2 tablespoons canola oil
- 3/4 cup milk
Directions
1
Preheat oven to 350.2
Grease one loaf pan. Flour the bottom only.3
Zest and juice the orange. Should yield about 1 tbs zest and 1/4 cup juice.4
Mix flour, oatmeal, baking powder, and salt in a bowl.5
Add the pecans, orange zest, and dates. Toss until coated.6
Add liquid ingredients and mix with a fork until well blended. The batter will be rather lumpy -- do not overmix!7
Pour into loaf pan. Bake 60 minutes or until a toothpick inserted in the center comes out clean.8
Cool 10 minutes. Remove from pan and cool on rack.9
Wrap and store overnight. Yes, I know its hard to resist the temptation to cut it while its still warm and the kitchen smells so good. But the flavor develops further as it sits so your patience will be rewarded. ;).10
Enjoy plain, with butter, or with spreadable cream cheese.
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Featured Reviews for This Recipe
From: Midwest Maven
On Feb 24, 2008
This bread has really great orange flavor from the zest and juice. Mine turned out very moist and delicious, although next time I might add a little brown sugar to make it sweeter, just personal preference, thanks!
From: Chef Kayce
On Feb 24, 2008
Four stars: This is a lovely, bright-flavored bread. The ingredients go very well together. The next time I make this, will see how it does in the form of muffins. After waiting overnight to sample this bread, I was a tad disappointed to find it dry, but adding butter to a slice helped. May just take a bit of tweaking to make it right consistency. Giving a well-deserved four stars because of flavors and textures.
From: mliss29
On Feb 22, 2008
This bread was awesome. I didn't use brandy, just fresh-squeezed orange juice in its place. It was moist and orangy and the dates were very nice. We gobbled it up! My husband and I think this might make good muffins, and I think it may show up as mini-loaves for Christmas presents this year. Thank you!
From: **Tinkerbell**
On Feb 22, 2008
3 Stars - I prepared this recipe as stated, except without the dates. I used a blood orange in place of a naval; the bread rose nicely & baked up in the 60 minutes stated. After cooling it seemed to have shrunk a little. I wrapped in plastic wrap & then a layer of foil for storage overnight. The next morning we sliced it for a little treat with coffee. It was much dryer than expected but the orange flavor was refreshing. Made & reviewed for RSC#11, January 2008.
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