A Year-Round Guide to Franklin and Nantahala

Yield: 1 loaf. 1 cup dates, pitted and chopped ½ teaspoon orange extract 1 cup boiling water 1 tablespoon butter 2 cups flour 2 teaspoons baking powder ½ teaspoon salt

Madison County Championship Rodeo

Yield: 1 loaf. 1 cup dates, pitted and chopped ½ teaspoon orange extract 1 cup boiling water 1 tablespoon butter 2 cups flour 2 teaspoons baking powder ½ teaspoon salt

Rosemary and Goat Cheese Strata

Yield: 1 loaf. 1 cup dates, pitted and chopped ½ teaspoon orange extract 1 cup boiling water 1 tablespoon butter 2 cups flour 2 teaspoons baking powder ½ teaspoon salt

Orange Date Nut Bread

Yield: 1 loaf.

1 cup dates, pitted and chopped
½ teaspoon orange extract
1 cup boiling water
1 tablespoon butter
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup sugar
1 egg
1 cup pecans, chopped
1 tablespoon orange zest
Cream cheese (optional)
Orange marmalade (optional)

In a bowl, combine the dates, orange extract, boiling water, and butter. Cover and let cool.

Grease a loaf pan. Sift together flour, baking powder, and salt. Beat sugar and egg together, and add to dates, alternating with the sifted ingredients.

Dredge pecans and orange zest in a small amount of flour, and stir into the batter. Pour the batter into the prepared pan, and let rise for 20 minutes.

While batter is rising, preheat oven to 325°. Bake for 50 to 60 minutes. Turn out onto a wire rack to cool. Serve with cream cheese and orange marmalade, if desired.

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This story was published on Dec 01, 2015

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.