Home Bread-Bakers v113.n043.3
[Advanced]

Pumpkin Bread with Dates

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 01 Dec 2013 17:31:43 -0800
v113.n043.3
* 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
--------  ------------  --------------------------------
    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)."
                                      - - - - - - - - - - - - - - - - - - -

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.