Name: Date and Orange Almond Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American/Western
Ingredients: 1 cup chopped dates (Medjool or Deglet Noor); 1/2 cup orange juice (fresh is best!); 1 tbsp orange zest; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar (or coconut sugar); 2 eggs; 1 tsp vanilla extract; 1 1/4 cups all-purpose flour; 1/2 cup almond flour (or ground almonds); 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/3 cup sliced almonds (optional, for topping or folding in); 1/2 cup powdered sugar; 1–2 tsp orange juice; A touch of orange zest

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I love this Date and Orange Almond Loaf because it combines the natural sweetness of dates with bright, fresh orange flavors and a delightful almond texture. It’s a moist, fragrant loaf that feels both comforting and a little special—perfect for breakfast, afternoon tea, or a wholesome snack.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup chopped dates (Medjool or Deglet Noor work great)

½ cup orange juice (fresh is best!)

1 tablespoon orange zest

½ cup unsalted butter, softened

½ cup brown sugar (or coconut sugar)

2 eggs

1 teaspoon vanilla extract

1 ¼ cups all-purpose flour

½ cup almond flour (or ground almonds)

1 ½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

⅓ cup sliced almonds (optional, for topping or folding in)

Optional Glaze:

½ cup powdered sugar

1–2 teaspoon orange juice

A touch of orange zest

Directions

Prep the dates by simmering the chopped dates with orange juice in a small saucepan for about 5 minutes until soft. Remove from heat and let cool slightly.

Preheat the oven to 350°F (175°C). Grease and line an 8x4-inch loaf pan.

In a bowl, cream together the softened butter and brown sugar until smooth.

Beat in the eggs one at a time, then stir in the vanilla extract and orange zest.

Add the cooled date and orange juice mixture to the batter and mix well.

In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.

Fold the dry ingredients into the wet ingredients just until combined—avoid overmixing to keep the loaf tender.

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle sliced almonds over the top if using.

Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.

Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Optional Glaze: Once the loaf is cool, mix powdered sugar with orange juice and a little zest, then drizzle over the top for an extra citrus punch.

Servings and Timing

This recipe makes one 8x4-inch loaf, serving about 8 slices. Preparation time takes roughly 15 minutes, and baking time is around 50 minutes, plus cooling time. It’s perfect for making ahead or enjoying fresh on the same day.

Variations

I like experimenting with this recipe by adding different nuts like walnuts or pecans instead of almonds. Sometimes, I fold in a handful of dark chocolate chips for a little indulgence. For a gluten-free option, swapping the all-purpose flour with a gluten-free blend works well, though the texture changes slightly. Using coconut sugar instead of brown sugar gives it a richer, more caramel flavor. Lastly, the glaze is optional but highly recommended for an extra burst of citrus.

Storage/Reheating

I store this loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, I freeze the whole loaf or sliced portions wrapped in foil and placed in a freezer bag for up to 2 months. To reheat, I warm individual slices in a toaster oven or microwave for about 20 seconds to bring back the softness and aroma.

FAQs

Can I use dried dates other than Medjool or Deglet Noor?

Yes, but I find Medjool and Deglet Noor dates work best because they are naturally softer and sweeter. If you use drier dates, soak them longer in orange juice to soften.

Can I make this loaf vegan?

I haven’t tried a fully vegan version, but you could try replacing butter with coconut oil and eggs with flax or chia egg substitutes. The texture might differ but should still be tasty.

What’s the best way to zest an orange?

I use a microplane zester because it produces fine, fragrant zest without the bitter white pith. Always zest before juicing to make it easier.

Can I skip the almond flour?

You could, but the almond flour adds moisture and a subtle nutty flavor that’s key to the loaf’s texture. Replacing it with all-purpose flour only will make the loaf less tender.

How do I know when the loaf is done baking?

I rely on the toothpick test: insert a toothpick into the center of the loaf—if it comes out clean or with just a few moist crumbs, it’s done. The top should also be golden brown and spring back lightly when pressed.

Conclusion

This Date and Orange Almond Loaf is one of my favorite treats to bake when I want something both comforting and a bit bright. The blend of dates, orange, and almonds creates a wonderful balance of flavors and textures that keep me coming back for more. It’s simple enough for a weekday breakfast but special enough to share with friends over tea. I hope this recipe brings as much joy to your kitchen as it does to mine.

Recipe:

Date and Orange Almond Loaf

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Author: Cheryl
Total Time: 1 hour 5 minutes (plus cooling time)
Yield: 1 loaf (about 8 slices)
Diet: Vegetarian

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Description

A moist and fragrant loaf combining the natural sweetness of dates with bright orange flavors and a tender almond texture, perfect for breakfast, tea, or a wholesome snack.

Instructions

Simmer chopped dates with orange juice in a small saucepan for about 5 minutes until soft. Remove from heat and let cool slightly.
Preheat oven to 350°F (175°C). Grease and line an 8x4-inch loaf pan.
Cream together softened butter and brown sugar until smooth.
Beat in eggs one at a time, then stir in vanilla extract and orange zest.
Add cooled date and orange juice mixture to the batter and mix well.
In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
Fold dry ingredients into wet ingredients just until combined—avoid overmixing.
Pour batter into prepared loaf pan and smooth the top. Sprinkle sliced almonds on top if using.
Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
Let loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional Glaze: Mix powdered sugar with orange juice and a little zest, then drizzle over the cooled loaf.