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1
MEANWHILE, MAKE THE GLAZE Preheat the oven to 375.
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2
Lightly coat three 6-by-3-inch mini loaf pans with vegetable oil spray.
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3
Spread the pecans on a baking sheet and toast until lightly browned, about 8 minutes.
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Let cool, then break into large pieces.
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5
In a medium bowl, mix the flour with the light brown and granulated sugars, baking powder and salt.
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6
Stir in the butter.
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7
Add the pecans and squeeze the streusel mixture into large clumps.
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8
MEANWHILE, MAKE THE GLAZE In a small saucepan, bring the milk to a simmer with the dates; let cool slightly.
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9
In a medium bowl, whisk the flour, baking powder and salt.
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10
In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and oil until blended.
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11
Beat in the milk, dates and vanilla until combined.
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12
Add the dry ingredients all at once and beat at low speed just until the batter is smooth.
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13
Spread the batter in the pans and sprinkle with the streusel.
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14
Bake for 45 minutes, or until risen and golden, and a toothpick inserted into the center comes out with a few moist crumbs attached.
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15
Let cool for 20 minutes, then turn the loaves out onto a rack.
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16
MEANWHILE, MAKE THE GLAZE In a small bowl, stir the confectioners' sugar, butter, milk and vanilla until smooth.
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17
Drizzle the glaze over the warm loaves and cool completely before slicing.
