This chilly wet weather has put me in a Fall baking mood. I suppose being the last day of September, you could say it’s about time! I do try to find somewhat healthier recipes, and while this may not be the healthiest, it is fairly wholesome and terribly delicious! mmm! the house smelled so delicious I could hardly wait for this bread to be done. (shhh! it was so good I even had two pieces!).
This recipe is from honestcooking.com
Pumpkin Date & Walnut Bread
makes 1 loaf
- 3/4 cup all purpose flour, unbleached
- 3/4 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon of baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon of cloves
- 1/3 cup milk (I used coconut milk)
- 1/2 teaspoon vanilla
- 1/3 cup canola oil
- 3/4 cup white sugar
- 1/3 cup dark brown sugar
- 2 large eggs
- 1 cup canned pumpkin
- 1/2 cup chopped walnuts
- 1/3 cup chopped dates
- Mix all the dry ingredients (including spices) together in one bowl. Mix the milk and the vanilla together in another bowl or container.
- Mix the sugar and the canola oil in a mixer until it is completely blended. This will take about 2 minutes on medium speed.
- Add the eggs one at a time. Add the pumpkin and blend well.
- Add the flour mixture in thirds alternating with the milk, starting and ending with the flour mixture. Mix until just blended. Stir in the nuts and dates.
- Place in greased 9 X 5-inch loaf pan and bake at 350 degrees for 1 hour or until done. Test for doneness with a toothpick, when it comes out clean or with just a few crumbs the loaf is done. This is a very moist bread.
- Let the loaf rest in the pan for 10 minutes or so. Remove from pans and place on cooling rack for 30 minutes before slicing.