Whole-Wheat Date Bread

• Butter for greasing pan
• 1/2 cup (95 grams) dark brown sugar
• 23 cup (160 grams) plain yogurt, buttermilk or sour cream
• 1 tablespoon (20 grams) honey
• 1 tablespoon (14 grams) vanilla extract
• 3 large eggs, at room temperature
• 1 cup (125 grams) all-purpose flour
• 3/4 cup (90 grams) whole-wheat flour
• 1 1/2 teaspoons (6 grams) baking powder
• 1/4 teaspoon (1 gram) baking soda
• 1/2 teaspoon (3 grams) fine sea salt
• 23 cup (140 grams) extra virgin olive oil
• 1 cup (200 grams) sliced pitted dates
• Cream cheese, for serving
• Red seedless grapes, halved, for serving

1. Heat oven to 350 degrees.
2. Grease a 9-by-5-inch loaf pan.
3. In a medium bowl, whisk together the sugar, yogurt, honey and vanilla.
4. Whisk in the eggs, one at a time.
5. In a separate bowl, mix together the flours, baking powder, baking soda and salt.
6. Whisk the dry ingredients into the wet, just until no longer lumpy.
7. Using a rubber spatula, fold the olive oil into the batter in 3 additions.
8. Fold in the dates.
9. Pour the batter into the prepared pan and bake until it is golden brown and a cake tester inserted in the center comes out clean, 50 to 55 minutes.
10. Let rest for 10 minutes before turning the cake out onto a rack to cool completely.
11. To serve as sandwiches, cut into 1/2-inch-thick slices and make sandwiches with a layer of cream cheese studded with grape halves.
12. Freeze any remainder; the bread can be sliced while frozen.

butter, brown sugar, yogurt, honey, vanilla, eggs, flour, flour, baking powder, baking soda, salt, extra virgin olive oil, dates, cream cheese, red

Taken from cooking.nytimes.com/recipes/12142 (may not work)