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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.