Yield: 20 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -JUDI M. PHELPS (BNVX05A) |
| 2 \N | Eggs |
| ½ cup | Oil |
| 1 cup | Buttermilk |
| ½ cup | Brown sugar |
| ½ cup | Molasses |
| 1⅓ cup | Whole wheat flour |
| 1 cup | Flour |
| ¾ cup | Oat bran flakes |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Baking soda |
| 2 teaspoons | Cinnamon |
| 1 cup | Dates; chopped |
| 1 cup | Walnuts; chopped |
Beat together first 5 ingredients until blended. Mix together the remaining ingredients and add all at once. Beat until blended. Do not overbeat.
Divide batter between 5 greased mini-loaf pans (6x3x2-inches) and bake in a 350 degree oven for about 45 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan for 10 minutes, and then remove from pans and continue cooling on a rack. Yields: 5 mini-loaves.
Note: Oat bran can be purchased in most supermarkets or health food stores. It comes as "milled" or "stone-ground". The milled is finer in texture and the stone-ground will produce a slightly coarser crumb, which adds a little character to this country-style loaf.
Source: Coffee Cakes and Quick Breads by Renny Darling.