California Fruit Nut Bread
|All purpose flour||2 1⁄2 Cup (40 tbs), sifted|
|Baking powder||3 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Pitted dates||7 Ounce (1 Cup)|
|Walnuts||1⁄2 Cup (8 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Egg||1 , well beaten|
|Shortening||3 Tablespoon, cooled|
Sift flour, baking powder, sugar, baking soda, and salt together into a large bowl.
Cut the orange into pieces; discard any seeds.
Force through the medium blade of a food chopper with dates and nuts.
Reserve orange juice in a measuring cup; add enough buttermilk to make 1 cup liquid.
Combine with egg and shortening.
Add the liquid ingredients and orange-date mixture to dry ingredients; mix only until blended.
Turn into a well greased 9x5x3-inch loaf pan and spread evenly.
Bake at 350°F about 1 1/4 hours, or until bread tests done.
Cool 10 minutes on wire rack.
Remove loaf from pan; cool completely.
To store, wrap tightly in aluminum foil or moisture-vaporproof material.