Lila’s Date Bread rewards a little patience. Dates, rolled oats, brown sugar, and buttermilk make a hearty quick bread, while grated lemon peel adds an unexpected bright note. Once baked, Lila says to wrap the loaf in foil and refrigerate it for a full day before slicing—so this is one loaf that’s worth waiting for.
1 and 3/4 cups sifted all purpose flour
2 tsp baking powder
1 and 1/4 tsp salt
1/2 tsp soda
1 cup finely cut dates
3/4 cup firmly packed brown sugar
3/4 cup rolled oats
1 tsp grated lemon peel
1 and 1/4 cups buttermilk
2 eggs beaten
1/4 c vegetable oil
Mix together all dry ingredients:
flour
salt
soda
baking powder
brown sugar
rolled oats
Combine buttermilk, eggs and oil then add to dry mixture.
Add dates and grated lemon peel.
8 1/2 x 4 1/2 x 2 1/2 pan
Bake at 325 from 55 to 60 minutes
Cool 10 min before removing from pan.
Wrap in foil and store 1 day in refrigerator before slicing.