Orange Date Nut Bread with Butter and Sour Cream
Dense, tender quick bread studded with chopped dates and pecans, brightened by fresh orange juice and zest. The sour cream adds subtle tang and richness while the butter creates a moist crumb. A straightforward one-loaf recipe that bakes in under an hour.
Ingredients
- ¾ cup sugar
- ½ cup butter, softened
- ½ cup sour cream
- ¼ cup orange juice
- 1 tablespoon orange zest, freshly grated
- 2 large eggs
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup dates, chopped
- ½ cup pecans, chopped
Instructions
- 1
Heat oven to 350°F and grease the bottom only of a 9x5-inch loaf pan.
- 2
Combine sugar and softened butter in a bowl and beat at medium speed, scraping the bowl often, until creamy.
- 3
Add sour cream, orange juice, orange zest, and eggs; continue beating until well mixed.
- 4
Add flour, baking powder, and baking soda; beat at low speed until well mixed.
- 5
Gently stir in dates and pecans.
- 6
Pour batter into the prepared pan and bake 45-55 minutes or until a toothpick inserted in the center comes out clean.
- 7
Let stand 10 minutes, remove from pan, and cool completely.
Tips
Grease only the bottom of the pan to help the bread rise evenly up the sides.
Use freshly grated orange zest for maximum citrus flavor; avoid the bitter white pith.
Do not overmix after adding flour to avoid a dense, tough crumb.
Chop dates into uniform pieces so they distribute evenly throughout the batter.
Good to Know
Wrap cooled bread in plastic wrap and store at room temperature for up to 2 days, or refrigerate for up to 1 week.
Prepare through step 5 and refrigerate batter up to 4 hours; bake when ready, adding 5-10 minutes to bake time.
Slice and serve at room temperature, optionally toasted with butter. Pairs well with tea or coffee.
Common Mistakes
Do not skip greasing only the bottom to avoid bread sticking or uneven browning on the sides.
Do not overbake; insert toothpick at the thickest part to avoid dry crumb.
Do not overmix the dry ingredients to avoid a tough, dense loaf.
Do not skip the 10-minute cool-down in the pan to avoid the bread breaking when turned out.