Orange Date Bread


1 tsp. tub margarine
Peel from 2 medium oranges
¾ cup pitted dates (about 16)
1¼ cups all-purpose flour
¾ cup whole wheat flour
¾ cup granulated sugar
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
8 oz. nonfat yogurt
2 eggs
2 tbsp. vegetable oil
1 tsp. vanilla

Food processor
2 bowls (1 to fit mixer)
Measuring cups and spoons
Loaf pan (8 ½” x 4 ½’’ x 2 ¾”)


Preheat oven to 350° F. Coat loaf pan with 1 tsp. tub margarine. Place orange peel into food processor fitted with steel blade. Process until finely ground (makes about ½ cup). Add dates and process until chopped. Set aside.

In a large bowl, stir together flour, sugar, baking soda, baking powder and salt. In the mixer bowl, stir together yogurt, eggs, oil and vanilla. Add dry ingredients to the yogurt mixture gradually, stirring just enough to combine. Mix in the orange-date mixture until blended. Pour into the loaf greased loaf pan and spread to an even layer. Bake until a knife inserted into the center comes out clean, about 60-80 minutes. Cool in pan on a wire rack for 10 minutes. Remove bread to a rack and cool to room temperature.

Makes 12 slices.


Each slice provides approximately 200 calories, 5 grams protein, 3 grams fat, and 2 grams fiber.

Adapted from American Institute for Cancer Research (AICR) Newsletter (Spring 1996, Issue 52).

Tips For This Recipe

  • This recipe is rich in a phytochemical from citrus peel called limonene. Limonene is associated with blocking the development of breast cancer and regressing existing cancer tumors.
  • Use Valencia orange skin. It is less bitter than Navel orange skin.
  • If you don’t have a food processor you can use a grater to finely grate the orange peel.