Honey Date Nut Bread

Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the honey and vanilla. Beat the eggs in one at a time and continue beating until the mixture is light and fluffy and has increased in volume. Next blend in the buttermilk. Add the flour mixture to the wet mixture and blend just until all the flour is combined. Stir in the dates and the pecans. Divide the batter among 2 buttered and floured loaf pans 9x5x2 and bake the bread in the middle of a preheated 350°F. oven for 50 to 60 minutes, or until a tooth pick or cake tester comes out clean. carefully 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, in the fridge for 1 week or frozen for 1 month.

Makes 2 large loaves