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.
    Source: Read Full Article