Pumpkin Date Nut Bread

Happy October 1st. Now that it is October, I can officially begin posting fall recipes.

I cannot bring myself to do fall in September because it is still so nice outside, it is still baseball season, people are still on vacations, and I, personally, tend to drag my feet accepting the fact that summer is over. But when October 1st comes around, I gladly welcome fall with open arms. Tomorrow is our last Mariner baseball game, Fan Appreciation Night, so summer will be officially over after that. I've been reading so many pumpkin recipes on other blogs, I finally broke down and made this pumpkin bread yesterday. I was craving a pumpkin bread that was hearty and nutty and I wanted dates in it because I love dates. I have another pumpkin bread recipe that has a streusel topping on it but this recipe is definitely more hardy, more fall-y, and easier to make.

Makes 3 loaves

5 cups flour
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1/2 tsp. nutmeg
1-1/2 tsp. salt
4 tsp. baking soda

3 eggs

3-1/2 cups sugar
1 30 oz. can pumpkin
1 cup oil

2 cups chopped pecans

2 cups chopped dates

1/2 cup pumpkin seeds

1. Preheat oven to 350 degrees. Lightly grease 3 loaf pans.

2. Whisk together dry ingredients. Set aside.

3. In a mixer bowl, mix together eggs, sugar, pumpkin, and oil.

4. Slowly add in dry ingredients.

5. Fold in the nuts and dates.

6. Pour batter evenly into 3 loaf pans, approx. 3/4 full.

8. Sprinkle pumpkin seeds on top of batter.

9. Bake for 50-60 minutes, or until a knife inserted comes out clean.

10. Remove from oven and let cool in pan on a wire rack for 20 minutes.

11. After 20 minutes, remove from pans and let cool completely.

You can't get more fall than this. Enjoy.

Comments

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