1 lb. dates
2 c. unbleached flour (or 1 c. white and 1 c. whole wheat flour)
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. grated nutmeg
1/2 tsp. salt
6 tbsp. softened butter
1/2 c. brown sugar, firmly packed
2 eggs
1/2 c. milk
1/2 c. coarsely chopped walnuts or pecans
3 tbsp. grated orange rind

Pit 1 pound dates. Sprinkle with a small amount of flour for easier handling, and chop coarsely to equal 1 cup chopped dates. Set aside.

Into a bowl, sift together flour, baking powder, cinnamon, nutmeg and salt. Using the large bowl of electric mixer, cream butter. Gradually add brown sugar. Beat in eggs one at a time. When everything is well mixed, remove the beaters and use a wooden spoon to beat in milk alternately with flour mixture. When everything has been added and stirred fold in chopped dates, nuts and rind.

Butter a 9x5 inch loaf pan and pour in the dough. Stud the loaf with some walnut or pecan halves and bake in a preheated 325 degree oven for 1 1/4 hours. Cool the bread in the pan about 15 minutes before turning it out on a rack to cool completely before slicing and gobbling.