Pumpkin Bread With Dates

Name: Pumpkin Bread With Dates
Ingredients: 1 12 cups sugar; 1 cup canned pumpkin puree; 2 large eggs; 12 cup nut oil, such as walnut, almond or 12 cup sunflower oil; 1 34 cups all-purpose flour; 1 teaspoon baking soda; 12 teaspoon baking powder; 12 teaspoon salt; 12 teaspoon ground cinnamon; 12 teaspoon ground cloves; 12 teaspoon freshly grated nutmeg; 1 cup coarsely chopped pitted dates

12 ingredients

13 steps

Ingredients

1 12 cups sugar
1 cup canned pumpkin puree
2 large eggs
12 cup nut oil, such as walnut, almond or 12 cup sunflower oil
1 34 cups all-purpose flour
1 teaspoon baking soda
12 teaspoon baking powder
12 teaspoon salt
12 teaspoon ground cinnamon
12 teaspoon ground cloves
12 teaspoon freshly grated nutmeg
1 cup coarsely chopped pitted dates

Directions

1

Preheat oven to 350F.
2

Grease a 9 by 5 inch loaf pan or spray with nonstick cooking spray.
3

In a bowl, whisk together the sugar, pumpkin puree, eggs, and oil until smooth, about 1 minute.
4

In another bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.
5

Add the dry ingredients to the pumpkin mixture and beat until smooth and well combined, 1-2 minutes.
6

The batter will be thick.
7

Using a large spatula or spoon, fold in the dates just until evenly distributed--DO NOT OVERMIX.
8

Spoon batter into the prepared pan.
9

Bake until the top is browned and crusty and develops a long center crack, 60-70 minutes.
10

A toothpick inserted into the center should come out clean.
11

Transfer the pan to a wire rack and let cook for 10 minutes.
12

Unmold the loaf onto the rack and let cook completely.
13

Serve at room temperature.