3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup honey
1 1/2 teaspoons vanilla extract
2 large eggs
1 1/4 cups buttermilk
2 1/2 cups chopped dried dates tossed with
1 tablespoon all-purpose flour
2 cups chopped pecans or walnuts

Into a bowl sift together the flour, baking powder, baking soda and salt.
In a large bowl with an electric mixer cream the butter with the honey and beat in the vanilla, the eggs, 1 at a time and the buttermilk. Add the flour mixture, beat the batter until it is just combined, and stir in the dates and
the pecans. Divide the batter among 5 buttered and floured loaf pans, each
5 3/4-by-3 1/4-by-2 inches, and bake the breads in the middle of a preheated 350-degree F. oven for 40 to 45 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Makes 5 small loaves.