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Tangerine Oatmeal Loaf

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Ingredients
  Boiling water 1 Cup (16 tbs)
  Pitted dates 8 Ounce, chopped (1 Package)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Grated tangerine peel/Orange peel 1 1⁄2 Tablespoon
  Tangerine juice/Orange juice 1 Cup (16 tbs) (Fresh Juice)
  Eggs 2 , lightly beaten
  Unsifted all purpose flour/Rolled oats, regular / quick-cooking 2 Cup (32 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Baking powder 2 Teaspoon
  Baking soda 2 Teaspoon
  Salt 1 Teaspoon
  Chopped walnuts 1 Cup (16 tbs)
Directions

Pour boiling water over dates and butter.
Stir until butter is melted; set aside.
When mixture has cooled to room temperature, stir in tangerine peel, juice, and eggs.
In a large bowl, stir together flour, oats, sugar, soda, baking powder, salt, and nuts until thoroughly blended.
Add date mixture to dry ingredients and stir just until moistened.
Pour batter into a greased and flour-dusted 9 by 5-inch loaf pan (or into 2 pans each 3 3/4 by 7 3/8 inches).
Bake in a 350° oven for about 1 hour and 20 minutes (about 1 hour for the smaller pans), until bread begins to pull away from sides of pan and a wooden skewer inserted in center comes out clean.
Let cool in pans for 10 minutes; then turn out onto a rack to cool completely.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Bread

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