Orange, Date, and Pecan Bread

Susan of Food Blogga

Makes 4 mini loaves

1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 cup light brown sugar
1 tablespoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs plus 4 egg whites
1 1/2 cups low-fat buttermilk
1/4 cup canola oil
1/2 cup orange juice
2 teaspoons orange zest
1 cup pitted, coarsely chopped Medjool dates
1/2 cup pecans

Position a rack in the center of the oven and preheat to 350 degrees F. Coat 4 (5 X 3- inch) mini-loaf pans/tins with cooking spray. Adjust the number of pans accordingly based on the size you use. Just remember, with smaller pans, baking time will be shorter; with a larger loaf pan,baking time will be longer, by about 15 minutes.

In a medium size bowl, whisk the flours, brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves together.

In a large bowl, whisk eggs, buttermilk, oil, orange juice, and orange zest.

Add the wet ingredients to the dry ingredients, and using a rubber spatula, mix until just incorporated. Fold in the dates and pecans. Divide the batter evenly among the pans.

Since breads bake more quickly using small pans, bake for 25-30 minutes, or until the cakes are a deep golden brown and a toothpick or cake tester inserted in the middle comes out clean. Transfer the cakes to a rack; let cool for 10 minutes, then unmold and place on a rack to cool to room temperature.