3 c All-purpose flour
2 ts Double-acting baking powder
1 ts Baking soda
1 ts Salt
1 Stick unsalted butter;
-softened (1/2 cup)
1 c Honey
1 1/2 ts Vanilla
2 lg Eggs
1 1/4 c Buttermilk
2 1/2 c Chopped dried dates tossed
-with 1
; tablespoon all-purpose
-flour
2 c Chopped pecans or walnuts
Into a bowl sift together the flour, the baking powder, the baking soda,
and the salt. In a large bowl with an electric mixer cream the butter with
the honey and beat in the vanilla, the eggs, 1 at a time, and the
buttermilk. Add the flour mixture, beat the batter until it is just
combined, and stir in the dates and the pecans. Divide the batter among 5
buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake
the breads in the middle of a preheated 350F. oven for 40 to 45 minutes, or
until a tester comes out clean. Remove the breads from the pans and let
them cool, right sides up, on a rack. The breads keep, wrapped well in
plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Makes 5 small loaves.
Yields
1 servings
