YIELD Makes 12 servings
|2||cups all-purpose flour|
|1/2||cup packed light brown sugar|
|1||tablespoon baking powder|
|1/4||cup cold butter|
|1||cup toasted chopped walnuts|
|1||cup chopped dates|
|1/2||teaspoon grated lemon peel|
- Preheat oven to 375°F. Spray 9X5-inch loaf pan with nonstick cooking spray; set aside.
- Combine flour, brown sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Add walnuts and dates; stir until coated. Beat milk, egg and lemon peel in small bowl with fork. Add to flour mixture; stir just until moistened. Spread in prepared pan.
- Bake 45 to 50 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack.
|Total Fat||11 g|
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