Step-by-Step
Preheat your oven to 350°F / 175°C. Generously butter one large 9x5-inch loaf pan or two small 7x3-inch loaf pans.
In a medium bowl, sift or whisk together the whole wheat flour, all-purpose flour, salt, and baking powder.
Set aside all but 2 tablespoons (30 ml / 1 fl oz) of this flour mixture.
In a separate large bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy.
Beat in the egg until well combined.
With the mixer on low, begin to alternately add the flour mixture and the orange juice to the creamed butter mixture. Start and end with the flour, beating just until combined after each addition.
Stir in the fresh orange zest.
In a small bowl, toss the chopped dates with the 2 tablespoons (30 ml / 1 fl oz) of reserved flour. This clever trick prevents them from sinking to the bottom of the loaf!
Gently fold the flour-coated dates and the rolled oats into the batter until just incorporated. Be careful not to overmix.
Spoon the batter evenly into your prepared loaf pan(s).
Bake for 55-65 minutes for a large loaf, or 40-50 minutes for small loaves. The loaf is done when it's golden brown and a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
Serve warm or at room temperature, perhaps with a generous smear of cream cheese!
Do not overmix the batter once the flour is added.
Mix just until the are combined to ensure a tender, soft crumb.
