Pumpkin Bread With Dates And Walnuts Recipe

Name: Pumpkin Bread With Dates And Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups All-purpose Flour, Unbleached; 3/4 cups White Whole Wheat Flour; 1 teaspoon Baking Soda; 1/4 teaspoons Baking Powder; 1 teaspoon Salt; 1-1/2 teaspoon Ground Cinnamon; 1 teaspoon Ground Ginger; 1/2 teaspoons Gresh Grated Or Ground Nutmeg; 1/4 teaspoons Ground Cloves; 1/3 cups Milk; 1/2 teaspoons Vanilla; 1 cup White Sugar; 1/3 cups Dark Brown Sugar; 1/3 cups Canola Oil; 2 whole Eggs; 1 cup Pureed Pumkin, Canned; 1/3 cups Walnuts Or Pecans, Toasted And Chopped; 1/3 cups Chopped Dates (or Raisins)

Servings: persons

3/4 cups All-purpose Flour, Unbleached
3/4 cups White Whole Wheat Flour
1 teaspoon Baking Soda
1/4 teaspoons Baking Powder
1 teaspoon Salt
1-1/2 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoons Gresh Grated Or Ground Nutmeg
1/4 teaspoons Ground Cloves
1/3 cups Milk
1/2 teaspoons Vanilla
1 cup White Sugar
1/3 cups Dark Brown Sugar
1/3 cups Canola Oil
2 whole Eggs
1 cup Pureed Pumkin, Canned
1/3 cups Walnuts Or Pecans, Toasted And Chopped
1/3 cups Chopped Dates (or Raisins)

1
This recipe easily doubles.
2
Preheat oven to 350 degrees.
3
Mix all the dry ingredients (including spices) together in one bowl. Mix the milk and the vanilla together in another container.
4
Mix the sugars and the canola oil in the mixer until it is completely blended. This will take about 2 minutes on medium speed.
5
Add the eggs one at a time. Add the pumpkin and blend well.
6
Add the flour mixture in thirds alternating with the milk, starting with the flour mixture. Mix until just blended. Stir in the nuts and dates.
7
Place in a greased 9 x 5-inch loaf pan and bake at 350 degrees for 1 hour or until done (my loaf took 1 hour and 15 minutes). Test for doneness with a bamboo skewer or toothpick-when it comes out clean or with just a few crumbs, the loaf is done. This is a very moist bread.
8
Let the loaf rest in the pan for 10 minutes or so. Remove from pans and place on a cooling rack for 30 minutes before slicing.
9
Plain is how I like it but toasted with butter or apple butter is divine. And if you have a maple-flavored spread, I don't know how that could go wrong! YUM.
10
Enjoy!

811

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cups All-purpose Flour, Unbleached, 3/4 cups White Whole Wheat Flour, 1 teaspoon Baking Soda, 1/4 teaspoons Baking Powder, and more.

Yes, Pumpkin Bread With Dates And Walnuts falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Bread With Dates And Walnuts

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