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Sunday, July 8, 2012

Pumpkin Bread With Dates

Pumpkin date bread with hazelnuts
Pumpkin date bread with hazelnuts (Photo credit: Akane86)
By Juvy S. Iliwiliw


The handsome date palm flourishes in the dessert climates of the Middle East and North Africa and in Southern California. The buttery rich fruits grow in large bunches containing up to a  thousand dates. Varying from oval to elongated, they have a paper-thin skin and a long pit. Dates are classified as soft, semidry, or dry, according to their moisture content. Medjool, Khadrawy, and Halawy are the commonly marketed soft dates. Deglet Noor and Zahidy are the most popular semidry dates. Whole and pitted dates are available year-round.



One will be curious to know what the dates taste like if mixed into our food. How about baking this Pumpkin Bread with Dates. This is a recipe made especially for people who want to taste dates and I know that this would be the very latest recipe you will ever experiment cooking in order to taste it and eventually share it.


You will need:



1½ cups (12 oz/375 g) sugar

1 cup (8 oz/250 g) canned pumpkin puree

2 large eggs

1/2 cup (4 fl oz/125 ml) nut oil, such as walnut or almond, or sunflower seed

1 ¾ cups (9 oz/280 g) all-purpose (plain) flour

1 teaspoon baking soda (bicarbonate of soda)

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon freshly grated nutmeg

1 cup (6 oz/185 g) coarsely chopped pitted dates



Here's how:


Preheat the oven to 3500F (1800C). Grease a 9-by-5-inch (23-by-13-cm) 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 dry ingredients to the pumpkin mixture and beat until  smooth and well combined, 1-2 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, 60-70 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.



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