Date and Orange Almond Loaf

This Date and Orange Almond Loaf is a moist, fragrant quick bread packed with natural sweetness from dates, the bright zest of orange, and the nutty crunch of almonds. It’s the kind of loaf I love to bake when I want something wholesome yet indulgent—perfect for breakfast, snacking, or even dessert with a cup of tea.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between rich and refreshing. The dates give the loaf a deep, caramel-like sweetness, while the orange zest and juice lift it with citrusy brightness. Chopped almonds add texture and a slightly toasted flavor that ties everything together. It’s easy to make in one bowl and keeps beautifully for days.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pitted dates, chopped

• Orange juice (freshly squeezed for best flavor)

• Orange zest

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Brown sugar or coconut sugar

• Eggs

• Plain yogurt or sour cream

• Vegetable oil or melted butter

• Vanilla extract

• Chopped almonds (plus extra for topping, optional)

directions

1. I preheat the oven to 350°F (175°C) and grease a standard loaf pan or line it with parchment paper.

2. I place the chopped dates in a bowl and pour the orange juice over them. I let them soak for about 10 minutes to soften.

3. In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and brown sugar.

4. In another bowl, I beat the eggs with yogurt, oil, vanilla extract, and orange zest until smooth.

5. I add the wet ingredients to the dry ingredients, then fold in the soaked dates (with juice) and chopped almonds until just combined.

6. I pour the batter into the prepared pan and sprinkle extra almonds on top if I want a bit of crunch.

7. I bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

8. I let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This loaf makes about 10 slices. It takes 15 minutes to prep and around 50 minutes to bake, so it’s ready in just over an hour.

Variations

Sometimes I add a pinch of cinnamon or cardamom for extra warmth. I’ve also swapped almonds for walnuts or pecans depending on what I have on hand. For a dairy-free version, I use almond milk yogurt and oil instead of butter. When I want a little extra indulgence, I drizzle a simple orange glaze over the top once it’s cooled.

storage/reheating

I store the loaf wrapped in plastic or in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. To reheat, I toast slices gently or microwave them for 10–15 seconds to bring back the softness.

FAQs

Can I use dried orange peel instead of fresh zest?

Yes, but fresh zest gives a brighter flavor. If I use dried, I reduce the amount and make sure it’s finely ground.

Can I make this loaf gluten-free?

Absolutely. I use a 1:1 gluten-free baking flour blend, and it turns out well—just slightly denser.

What kind of dates work best?

I prefer Medjool dates because they’re soft and sweet, but any pitted dates work if I soak them properly.

Can I freeze the loaf?

Yes, I slice it first and wrap individual pieces so I can pull one out as needed. It reheats beautifully in the toaster or microwave.

Is this loaf sweet enough without frosting?

Yes, I find it perfectly sweet on its own. But if I want a little extra, I sometimes add a glaze made of powdered sugar and orange juice.

Conclusion

This Date and Orange Almond Loaf is one of those comforting bakes that feels both nourishing and indulgent. It’s filled with warm flavors, tender texture, and just the right amount of sweetness. Whether I’m making it for a brunch table or keeping it all to myself for the week, it’s always a rewarding treat that’s easy to love.

Date and Orange Almond Loaf

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 10 slices
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Date and Orange Almond Loaf is a moist, citrusy quick bread with rich sweetness from dates and a nutty crunch from almonds. It’s a wholesome yet indulgent treat that’s perfect for breakfast, snacking, or dessert.

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Ingredients

• 1 cup chopped pitted dates
• 1/2 cup fresh orange juice
• 1 tbsp orange zest
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2/3 cup brown sugar or coconut sugar
• 2 large eggs
• 1/2 cup plain yogurt or sour cream
• 1/3 cup vegetable oil or melted butter
• 1 tsp vanilla extract
• 1/2 cup chopped almonds (plus more for topping, optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease or line a standard loaf pan with parchment paper.
2. Soak chopped dates in orange juice for 10 minutes.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
4. In a separate bowl, whisk eggs, yogurt, oil, vanilla extract, and orange zest until smooth.
5. Combine wet and dry ingredients, then fold in soaked dates (with juice) and chopped almonds.
6. Pour batter into loaf pan and top with additional almonds if desired.
7. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

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Notes

• Add cinnamon or cardamom for extra spice.
• Swap almonds with walnuts or pecans.
• Use almond milk yogurt and oil for a dairy-free version.
• Drizzle with orange glaze for added sweetness.
• Store at room temperature for 3 days or refrigerate for 5 days.

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Nutrition

• Serving Size: 1 slice
• Calories: 270
• Sugar: 18g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 35mg