Hazelnut Date Pumpkin Bread

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Total Time

Prep: 25 min. Bake: 50 min. + cooling

Makes

3 loaves (12 slices each)

Ingredients

5 cups all-purpose flour

2-1/2 cups sugar

4 teaspoons baking soda

1-3/4 teaspoons ground cinnamon

1-1/2 teaspoons salt

3/4 teaspoon ground ginger

3/4 teaspoon ground cardamom

2 large eggs, room temperature

1 can (29 ounces) solid-pack pumpkin

1 cup 2% milk

1 cup canola oil

1 teaspoon vanilla extract

2 cups chopped hazelnuts

2 cups chopped dates

Directions

Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In a stand mixer, beat eggs, pumpkin, milk, oil and vanilla until blended. Beat in flour mixture just until moistened. Fold in hazelnuts and dates.

Transfer to 3 greased 8×4-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

Nutrition Facts

1 slice: 252 calories, 11g fat (1g saturated fat), 11mg cholesterol, 247mg sodium, 37g carbohydrate (21g sugars, 2g fiber), 4g protein.
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