0 (0)

Breads, Desserts

Lodge Bread's date nut slices

Lodge Bread's date nut slices
Kirk McKoy / Los Angeles Times
Total time: About 1 hour, 20 minutes, plus baking time | Makes 12 to 16 slices
  • 1 2/3 cups (7 ounces) all-purpose flour
  • 1/3 cup (1.8 ounces) whole wheat or stone-ground flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon orange zest
  • 1 1/3 cups (9.9 ounces) granulated sugar
  • Scant 1 cup (7 ounces) brown sugar
  • 1 pound butter, softened
  • 4 eggs
  • 1½ teaspoons vanilla extract
  • 2 cups dates, chopped
  • 1 cup walnuts, coarsely chopped
  • 1 cup pecans, coarsely chopped

Step 1Heat the oven to 375 degrees. Grease a 13- by 9-inch baking pan and line with parchment. Grease the parchment and set aside.

Step 2In a large bowl, whisk together the flours, baking powder and soda, and salt. In a separate bowl, rub the orange zest into the granulated sugar.

Step 3In the bowl of a stand mixer using the paddle attachment, cream both sugars and the butter until light and airy, 3 to 5 minutes. Beat in the eggs, one at a time, until fully incorporated, scraping down the sides after each addition. Beat in the vanilla.

Step 4Add the dry ingredients in 2 additions, scraping down the sides, and mixing until completely combined. Stir in the dates and nuts.

Step 5Spoon the batter into the pan, spreading it evenly. Bake until set in the middle, about 1 hour, rotating halfway through for even baking. Cool before slicing.

Note: Adapted from a recipe provided by Lodge Bakery in Culver City; the recipe was inspired by a family recipe from former Lodge pastry chef Jacqui de Borja.


Homemade In-N-Out Double Double
Homemade In-N-Out Double Double

Pomme d'amour
Pomme d'amour

Quick orange lentil soup
Quick orange lentil soup

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breads

Hard pretzels
Honey challah
Eula Mae's buttermilk biscuits
Rough puff pastry