Orange Pistachio 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 unsalted butter, softened
2/3 cup granulated 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. Preheat oven to 350 degrees. Lightly
grease and flour a 9 x 5-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 eggs. 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 over-beat. Fold in the
dates and pistachios. Pour the batter into the pan and bake about 70 minutes,
until a wooden pick 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.
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