Orange, Pistachio and Date Bread

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Orange, Pistachio and Date Bread

 

1 cup unbleached all-purpose flour

3/4 cup whole wheat flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup milk

1/3 cup orange juice

grated zest of 1 orange

1 teaspoon vanilla extract

1/2 cup butter, softened

2/3 cup sugar

3 large eggs

1 cup chopped pitted dates

1/2 cup coarsely chopped shelled pistachios

 

Place a rack in the lower third of oven. Heat oven to 350F degrees. Lightly

grease and flour a 9x5 inch loaf pan.

Mix the all-purpose flour, wheat flour, baking powder and salt together in one

bowl. In another bowl, mix the milk, orange juice, zest and vanilla.

Using an electric mixer, beat the butter and sugar in a large bowl until light

and fluffy, about 2 to 3 minutes. Beat in the eggws. Gradually beat in the flour

mixture and milk mixture using low speed or by hand, alternating in 3 parts.

Stop when the batter has just come together, do not overbeat. Fold in the dates

and pistachios.

Pour the batter into the pan and bake about 70 minutes, until a toothpick

inserted in the center comes out clean. Cool in pan on rack 10 minutes. Unmold

and set loaf on rack to cool completely. Can be stored well wrapped and

refrigerated for 2 days before serving.

Yields 1 9x5-inch loaf.