* Exported from MasterCook *
Bread, Pumpkin Bread with Dates
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Vegetables
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups sugar
1 cup pumpkin puree -- canned
2 eggs
1/2 cup nut oil -- eg walnut, almond or sunflower seed \oil
1 3/4 cups all-purpose flour
1 teaspoon baking 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 coarsely chopped pitted dates
The handsome date palm flourishes in the desert 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.
Preheat an oven to 350F. Grease a 9 x 5" 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 flour mixture to the
pumpkin mixture and beat until smooth and well combined, 1 to 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 to 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.
Makes one 9 x 5" loaf about 19 slices
Source:
"williams-sonoma.com"
S(Internet address):
"http://www.williams-sonoma.com/recipe/sour-cream-maple-bread.html";
Copyright:
"Adapted from Williams-Sonoma Kitchen Library Series, Muffins &
Quick Breads, by John Phillip Carroll (Time-Life Books, 1993)."
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Per Serving (excluding unknown items): 406 Calories; 14g Fat (29.5%
calories from fat); 5g Protein; 69g Carbohydrate; 3g Dietary Fiber;
47mg Cholesterol; 304mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 1 Fruit; 2 1/2 Fat; 2 Other Carbohydrates.