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Ingredients
| canned apricot nectar: 1 1/2 cups |
| dates - deglet noor (chopped): 1 1/2 cups |
| dehydrated apricots: 1/2 cup |
| orange peel: 1 Tbl (grated) |
| dried rosemary: 1 1/4 tsp (crushed) |
| salted butter: 1/2 cup (or margarine//softened) |
| granulated sugar: 1 cup |
| eggs: 1 |
| evaporated milk: 1/3 cup |
| all-purpose flour (unsifted): 2 1/4 cups |
| baking soda: 1 1/2 tsp |
Sweet 'n' Savory Date Loaves
Credit: AllRecipes
User rating:
"My family and I were thrilled when this won 'best of show' for quick breads at the state fair a few years ago. I sometimes substitute peach nectar for the apricot nectar with terrific results."
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Prep Time
20 min -
Cook Time
30 min -
Servings
15 serving(s)
Tags
Directions
- In a saucepan, bring the apricot nectar, dates and apricots to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; add orange peel and rosemary. Cool for 10 minutes.
- In a mixing bowl, cream butter and sugar. Beat in egg and milk. Combine flour and baking soda; add to creamed mixture alternately with date mixture. Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 375 degrees F for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.