Honey date nut breads

1 servings

Ingredients

Quantity Ingredient
3 cups All-purpose flour
2 teaspoons Double-acting baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 Stick unsalted butter; softened (1/2 cup)
1 cup Honey
1½ teaspoon Vanilla
2 larges Eggs
1¼ cup Buttermilk
2½ cup Chopped dried dates tossed with 1
; tablespoon all-purpose flour
2 cups Chopped pecans or walnuts

Directions

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 5¾ by 3 ¼ 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.

Gourmet December 1990

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Converted by MM_Buster v2.0l.

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