Honey Date Nut Breads

• 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

1. Into a bowl sift together the flour, the baking powder, the baking soda, and the salt.
2. 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.
3. Add the flour mixture, beat the batter until it is just combined, and stir in the dates and the pecans.
4. 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 350F.
5. oven for 40 to 45 minutes, or until a tester comes out clean.
6. Remove the breads from the pans and let them cool, right sides up, on a rack.
7. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

allpurpose, doubleacting baking powder, baking soda, salt, unsalted butter, honey, vanilla, eggs, buttermilk, dates, pecans

Taken from www.epicurious.com/recipes/food/views/honey-date-nut-breads-11080 (may not work)