Orange Pistachio Date Loaf

Orange Pistachio Date Slice

This orange pistachio date loaf is the kind of quick bread that feels a little more special than most.

Fresh orange juice and zest keep it bright, chopped dates bring sweetness and chew, and pistachios give the loaf texture and color. Greek yogurt keeps the crumb tender, sunflower oil keeps it soft, and the whole thing comes together with very little fuss.

It is an easy loaf to make, but it does not look or taste ordinary. Baked in a standard loaf tin and finished with pistachios and pearl sugar on top, it slices cleanly and keeps well, which makes it useful for coffee, brunch, or a not-too-sweet dessert.

Watch my video to follow along step-by-step.

Orange Pistachio Date Loaf

Yield: 1 loaf, about 8–10 slices
Active time: 10 minutes
Bake time: 50-60 minutes / Total time: about 1 hour

Ingredients

For the loaf

• 2 cups (250 g) plain flour

• 1 1/2 tsp (7 g) baking powder

• 1/2 tsp (3 g) bicarbonate of soda

• 1/2 tsp (3 g) salt

• 3/4 tsp ground cardamom

• 2/3 cup (135 g) granulated sugar

• 3/4 cup (180 ml) sunflower oil

• 3 large eggs

• 3/4 cup (180 g) full-fat Greek yogurt

• 1/4 cup (60 ml) fresh orange juice

• zest of 2 oranges

• 1 tsp (5 ml) vanilla extract

• 1 cup (150 g) chopped dates, dried & pitted

• 3/4 cup (90 g) shelled pistachios, roughly chopped

• 1 tbsp (8 g) plain flour, for tossing with the dates

Optional toppings

• 1 to 2 tbsp (8 to 16 g) chopped pistachios

• 1 to 1 1/2 tbsp (10 to 15 g) pearl sugar

Optional orange syrup finish

• 1 tbsp (15 ml) fresh orange juice

• 1 tbsp (12 g) granulated sugar tray

Method

1. Prepare the tin and oven.
   Grease a 9 x 5-inch (23 x 13 cm) loaf tin and line it with parchment paper and refrigerate (optional). Heat the oven to 350°F (175°C).

2. Mix the dry ingredients.
   In a medium bowl, whisk together the flour, orange zest, baking powder, bicarbonate of soda, sea salt, and ground cardamom.

3. Prepare the dates.
   Chop the dates fairly small, then toss them with the 1 tbsp (8 g) flour. This helps keep them from sinking in the batter.

4. Mix the wet ingredients.
   In a large bowl, whisk together the sugar and sunflower oil. Add the eggs all at once, whisking well. Whisk in the Greek yogurt, orange juice, and vanilla extract.

5. Combine the batter.
   Add the dry ingredients to the wet ingredients and fold gently until almost combined.

6. Add the dates and pistachios.
   Fold in the chopped pistachios and the floured dates. Do not overmix.

7. Fill the tin.
   Scrape the batter into the prepared loaf tin and gently smooth the top. Optional - Scatter over the extra chopped pistachios and pearl sugar.

8. Bake.
   Bake for 50 to 60 minutes, or until the loaf is well risen, deeply golden, and a skewer inserted into the center comes out clean or with a few moist crumbs.

9. Cool.
   Let the loaf cool in the tin for 15 minutes, then lift it out and cool completely on a rack before slicing.

10. Finish, if using.
    For a light syrup finish, warm the orange juice and sugar together just until the sugar dissolves. Brush lightly over the warm loaf.

Larder Notes

• Zest the oranges before juicing them.

• Do not chop the pistachios too finely. You want visible pieces in the loaf.

• Fold the batter gently once the flour goes in so the crumb stays tender.

• This loaf keeps well in an airtight container for 2–3 days.

© 2026 Gary R. Rice. All rights reserved.
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