Categories: Breakfast, Quick Bread
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup corn syrup
- 1 large egg
- 1/2 cup walnuts or 1/2 cup pecans, toasted and chopped coarse
- 1/4 cup raisins
- 1/4 cup dates, chopped
Directions
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Adjust oven rack to the middle position; preheat oven to 350°; grease an 8 1/2 by 4 1/2 inch loaf pan.
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Whisk the flours, sugar, baking powder, baking soda, and salt together in a bowl.
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In another bowl, whisk the buttermilk, corn syrup, and egg together until smooth.
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Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined (do not overmix).
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Gently fold in the walnuts, raisins, and dates.
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Scrape batter into the prepared pan and smooth the top.
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Bake until golden brown and a pick comes out with just a few crumbs attached, about 40 to 45 minutes, rotating the pan halfway through baking.
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Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.