Pumpkin Bread With Dates
This delightful pumpkin date bread is a must-try for any autumn gathering or cozy day indoors. The warm spices combined with the sweetness of pumpkin and dates create a comforting flavor experience that's perfect for pairing with a cup of tea or coffee. The slight crunch from the crust and the soft texture inside make each bite a joyful treat. So, get ready to enjoy the aroma of spices wafting through your kitchen as this bread bakes to golden perfection.
— Constant Cookbook
Ingredients
- 1 1/2 cups sugar
- 1 cup canned pumpkin puree
- 2 eggs
- 1/2 cup nut oil, such as walnut or almond or
- sunflower seed oil
- 1 3/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. freshly grated nutmeg
- 1 cup coarsely chopped pitted dates
Instructions
- Preheat an oven to 350°F. Grease a 9-by-5-inch loaf pan or spray with nonstick cooking spray.
- In a bowl, whisk together the sugar, pumpkin puree, eggs and oil until smooth, about 1 minute.
- In another bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Add the flour mixture to the pumpkin mixture and beat until smooth and well combined, 1 to 2 minutes. The batter will be thick. Using a large rubber spatula, fold in the dates just until evenly distributed, no more than a few strokes. Do not overmix. Spoon the batter into the prepared pan.
- Bake until the top is browned and crusty and develops a long center crack, 60 to 70 minutes. A toothpick inserted into the center of the loaf should come out clean.
- Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the loaf onto the rack and let cool completely. Serve at room temperature, cut into thick slices. Makes one 9-by-5-inch loaf.
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