Pumpkin Bread with Dates
|1½ c sugar
||whisk until smooth
||beat until smooth
||bake 60-70 minutes
|cool 10 minutes
|1 c (8 oz) canned pumpkin purée
|2 large eggs
|½ c nut oil, such as walnut or almond, or sunflower seed oil
|1¾ cups all-purpose flour
|1 t baking soda
|½ t baking powder
|½ t salt
|½ t ground cinnamon
|½ t ground cloves
|½ t freshly grated nutmeg
|1 c (6 oz) coarsely chopped pitted dates
- Preheat the oven to 350°F (180°C). Grease a 9-by-5-inch
loaf pan or spray with nonstick cooking spray.
- In a bowl, whisk together the sugar, pumpkin purée, eggs,
and oil until smooth, about 1 minute.
- In another bowl, stir together everything else, except the
- Add the dry ingredients to the pumpkin mixture and beat until
smooth and well combined, 1-2 minutes. The batter will be thick.
- Using a large rubber spatula, fold in the dates until just 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, 60-70 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 load onto the rack and let cool completely.
- Serve at room temperature, cut into thick slices.
Makes one 9-by-5-inch loaf
Shamelessly stolen from the Williams-Sonoma
Muffins, recipes by Beth Hensperger