Orange, Nut and Date Bread Recipe

Name: Orange, Nut and Date Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package active dry yeast; 1 cup warm water; 1/4 cup honey; 2 tablespoons rum; 4 tablespoons unsalted butter, melted and cooled; 3 ⅓ cups all-purpose flour, plus additional for kneading; 1/2 cup toasted walnuts, finely chopped; 1/2 cup toasted pecans, finely chopped; 1/2 cup toasted hazelnuts, skinned and finely chopped; 1 tablespoon grated orange zest; 2 teaspoons salt; 1 cup chopped, pitted dates; 1/2 teaspoon ground nutmeg

Servings: persons

1 package active dry yeast
1 cup warm water
1/4 cup honey
2 tablespoons rum
4 tablespoons unsalted butter, melted and cooled
3 ⅓ cups all-purpose flour, plus additional for kneading
1/2 cup toasted walnuts, finely chopped
1/2 cup toasted pecans, finely chopped
1/2 cup toasted hazelnuts, skinned and finely chopped
1 tablespoon grated orange zest
2 teaspoons salt
1 cup chopped, pitted dates
1/2 teaspoon ground nutmeg

1
In a large bowl, stir the yeast and water together and let stand 5 minutes.
2
Whisk in the honey, rum and butter.
3
In another bowl, combine the flour, nuts, orange zest, salt, dates and nutmeg.
4
Stir half of the flour mixture into the yeast mixture until smooth.
5
Stir in the remaining flour mixture.
6
Turn the dough out onto a floured surface and knead for about 10 minutes.
7
Place in a buttered bowl, cover with a towel and set aside to rise in a warm place until doubled in bulk, about 2 hours.
8
Punch the dough down.
9
Butter a baking sheet.
10
Shape the dough into a loaf and place on the baking sheet.
11
Cover with a towel and set aside in a warm place until doubled in bulk, about 1 1/4 hours.
12
Preheat the oven to 400 degrees.
13
Bake for 10 minutes.
14
Lower the temperature to 350 degrees.
15
Bake until the bread sounds hollow when tapped on the bottom, about 40 minutes longer.
16
Set on a rack to cool before slicing.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package active dry yeast, 1 cup warm water, 1/4 cup honey, 2 tablespoons rum, and more.

Yes, Orange, Nut and Date Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange, Nut and Date Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions