Tangerine Oatmeal Loaf
|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|
|Chopped walnuts||1 Cup (16 tbs)|
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.