This loaf is so delicious, and received two thumbs up from the teen who usually thumbs her nose at anything with nuts in it! It has the nice zing of orange and the earthy softly sweet flavour of dates. The addition of almond flour helps to keep the loaf moist and makes it a little more forgiving with the cooking time. We toasted the sliced almonds, adding little more depth to the flavours with their slightly caramelized taste and texture.

For the loaf:

  • 150 g chopped pitted dates (about 1 cup)
  • 180 ml freshly squeezed orange juice (3/4 cup)
  • 1/2 tsp baking soda
  • 115 g unsalted butter (or butter substitute), softened (1/2 cup)
  • 100 g brown sugar (1/2 cup, packed)
  • 2 large eggs
  • Zest of 1 orange
  • 1 tsp vanilla extract
  • 100 g almond flour (1 cup)
  • 100 g all-purpose flour (3/4 cup), use gluten free as needed
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon (optional)
  • 60 g sliced almonds (1/2 cup), plus extra for topping

Orange glaze:

  • 60 g powdered sugar (1/2 cup)
  • 1–2 tbsp fresh orange juice
  • Orange zest for garnish

Instructions

  1. Preheat your oven to 350°F (175°C) . Grease or line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a small bowl, combine the chopped dates, freshly squeezed orange juice, and baking soda. Stir well and let the mixture sit for 10 minutes to soften the dates and allow the flavors to meld.
  3. In a large mixing bowl, cream the softened butter and brown sugar together using a hand mixer or stand mixer until light and fluffy (about 2–3 minutes).
  4. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
  5. Mix in the orange zest and vanilla extract until combined.
  6. Add the softened date and orange juice mixture to the butter mixture. Mix until smooth and well combined.
  7. In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, salt, and cinnamon (if using).
  8. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix.
  9. Gently fold in the sliced almonds.
  10. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle extra sliced almonds on top for added texture and decoration.
  11. Bake in the preheated oven for 50–55 minutes , or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins to brown too quickly, loosely cover the loaf with aluminum foil during the last 10 minutes of baking.
  12. Let the loaf cool in the pan for 10 minutes, then carefully lift it out using the parchment paper overhang and transfer it to a wire rack to cool completely.
  13. In a small bowl, whisk together the powdered sugar and 1–2 tablespoons of fresh orange juice until smooth and drizzle-worthy. Adjust the amount of orange juice to achieve your desired consistency.
  14. Drizzle the glaze over the cooled loaf and sprinkle with additional orange zest for garnish.

Step 9: Slice and Serve

  1. Slice the loaf into thick pieces and enjoy as a snack, dessert, or breakfast treat. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week .