Pumpkin Bread with Dates
The cake includes chopped dates and is flavored with pumpkin pie spices and topped with cinnamon sugar.Based on a recipe by Candy Ogland.
Servings: 2 loaves
Ingredients
- 3 1/3 cups unbleached flour
- 4 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 2 2/3 cups sugar
- 2/3 cup cooking oil
- 4 large eggs
- 1 pound canned mashed pumpkin 2 cups
- 2/3 cup water
- 2/3 cup chopped dates
Topping
- 1 tablespoon butter melted
- 2 tablespoons granulated sugar
- 3/4 teaspoon cinnamon
PUMPKIN PIE SPICE
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 2 1/2 teaspoons cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon cloves
Instructions
- Preheat oven to 350°F. Grease two 9" x 5" x 3" loaf pans, several mini loaf pans or muffin tins.
- Sift together flour, spice, soda, baking powder and salt; set aside.
- In bowl of stand mixer, at high speed beat sugar and oil until light and fluffy. Add eggs one at a time, beating well after each. Beat in pumpkin. Add dry ingredients alternately with water, beating well after each addition. Stir in dates. Pour batter into prepared pans. Bake for one hour and 10 minutes until cake tester comes out clean.
- Brush hot loaves with melted butter; sprinkle with cinnamon sugar. Cool loaves about 10 minutes, remove from pans.
Notes
Try simplifying recipe by using the following amounts of spices instead:
3/4 teaspoon nutmeg
3/4 teaspoon ground ginger
3/4 teaspoon ground allspice
3/8 teaspoon ground cloves
1 3/4 teaspoon cinnamon