Description

This spiced pumpkin bread, studded with dates and walnuts, is a delicious for breakfast or snack. It can be served plain or toasted with butter or apple butter.

Ingredients

Scale

3/4 cup (75 g) all purpose flour, unbleached
3/4 cup (90 g) 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 grated or ground nutmeg
1/4 teaspoon of cloves
1/3 cup (78 ml) milk
1/2 teaspoon vanilla
1/3 cup (78 ml) canola oil
3/4 cup (144 g) white sugar
1/3 cup (66 g) dark brown sugar
2 large eggs
1 cup (180 g) canned pumpkin or homemade pureed pumpkin
1/2 cup (58 g) chopped walnuts (or pecans, 60 g), lightly toasted
1/3 cup (50 g) chopped dates (or raisins, 50 g)

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Instructions

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 (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.
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.

Notes

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.

This recipe originally had 1 cup of granulated sugar (192 g), so if you like a sweeter bread then use this amount but I like a less sweet bread and I think the other flavors come out better with this version.

This recipe can be easily doubled and the second loaf frozen.

Prep Time: 20 mins
Cook Time: 1 hour 15 mins