Pioneer Bread

• 1 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup corn syrup
• 1 large egg
• 1/2 cup walnuts or 1/2 cup pecans, toasted and chopped coarse
• 1/4 cup raisins
• 1/4 cup dates, chopped

1. Adjust oven rack to the middle position; preheat oven to 350u0b0; grease an 8 1/2 by 4 1/2 inch loaf pan.
2. Whisk the flours, sugar, baking powder, baking soda, and salt together in a bowl.
3. In another bowl, whisk the buttermilk, corn syrup, and egg together until smooth.
4. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined (do not overmix).
5. Gently fold in the walnuts, raisins, and dates.
6. Scrape batter into the prepared pan and smooth the top.
7. Bake until golden brown and a pick comes out with just a few crumbs attached, about 40 to 45 minutes, rotating the pan halfway through baking.
8. Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.

whole wheat flour, allpurpose, sugar, baking powder, baking soda, salt, buttermilk, corn syrup, egg, walnuts, raisins, dates

Taken from www.food.com/recipe/pioneer-bread-461785 (may not work)