Ingredients
- 3 cups all-purpose flour
- 2 teaspoons double-acting baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup honey
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 1 1/4 cups buttermilk
- 2 1/2 cups 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 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. 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.
