Pumpkin Bread with Dates

By Trix

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

Details

Servings 1
Adapted from williams-sonoma.com

Preparation

Step 1

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.