Whole Wheat& Oak Bran Bread

-JUDI M. PHELPS (BNVX05A) 2 Eggs

1/2 c Oil

1 c Buttermilk

1/2 c Brown sugar

1/2 c Molasses

1 1/3 c Whole wheat flour

1 c Flour

3/4 c Oat bran flakes

2 ts Baking powder

1 t Baking soda

2 ts Cinnamon

1 c Dates -- chopped

1 c Walnuts -- chopped

Beat together first 5 ingredients until blended. Mix together the remaining ingredients and add all at once. Beat until blended. Do not overbeat. Divide batter between 5 greased mini-loaf pans (6x3x2-inches) and bake in a 350 degree oven for about 45 minutes, or until a cake tester, inserted in

center, comes out clean. Allow to cool in pan for 10 minutes, and then remove from pans and continue cooling on a rack. Yields: 5 mini-loaves. Note: Oat bran can be purchased in most supermarkets or health food stores. It comes as "milled" or 'stone-ground". The milled is finer in texture and the stone-ground will produce a slightly coarser crumb, which adds a little character to this country-style loaf. Source: Coffee Cakes and Quick Breads by Renny Darling.