Instructions: Rich in the flavors of the Middle East - dates, nuts and citrus - a small slice of this moist, dense loaf adds a semi-sweet counterpart to a savory meal, like turkey and dressing. This bread also makes a warmly satisfying holiday breakfast, toasted and served with cream cheese.

Yield: one 9 x 5 inch loaf.

Place a rack in the lower third of oven. Heat oven to 350F degrees. Lightly grease and flour a 9 x 5 inch loaf pan. Mix the all-purpose flour, wheat flour, baking powder and salt together in one bowl. In another bowl, mix the milk, orange juice, zest and vanilla. Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 2 to 3 minutes. Beat in the eggs. Gradually beat in the flour mixture and milk mixture using low speed or by hand, alternating in 3 parts. Stop when the batter has just come together - do not overbeat. Fold in the dates and pistachios. Pour the batter into the pan and bake about 70 minutes, until a toothpick inserted in the center comes out clean. Cool in pan on rack 10 minutes. Unmold and set loaf on rack to cool completely. Can be stored well-wrapped and refrigerated for 2 days before serving.

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