Pumpkin Bread with Dates
- 1 1/2 cups sugar
- 1 cup canned pumpkin puree
- 2 eggs
- 1/2 cup nut oil, such as walnut or almond or
sunflower seed oil
- 1 3/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. freshly grated nutmeg
- 1 cup coarsely chopped pitted dates
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-by-5-inch loaf.