Hazelnut
Date Pumpkin Bread Recipe
In
the fall when the leaves are changing, baking fever takes over. This tender
pumpkin bread will make your home smell delicious. The crunchy hazelnuts and
sweet dates make it feel extra special. Ingredients :
5
cups all-purpose flour
2-1/2
cups sugar
4
teaspoons baking soda
1-3/4
teaspoons ground cinnamon
1-1/2
teaspoons salt
3/4
teaspoon ground ginger
3/4
teaspoon ground cardamom
2
large eggs, room temperature
1
can (29 ounces) solid-pack pumpkin
1
cup 2% milk
1
cup canola oil
1
teaspoon vanilla extract
2
cups chopped hazelnuts
2
cups chopped dates
How
To Make Hazelnut Date Pumpkin Bread :
Preheat
oven to 350°. In a large bowl, whisk the first 7 ingredients. In a stand mixer,
beat eggs, pumpkin, milk, oil and vanilla until blended. Beat in flour mixture
just until moistened. Fold in hazelnuts and dates.
Transfer
to 3 greased 8x4-in. loaf pans. Bake until a toothpick inserted in center comes
out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks
to cool. Freeze option: Securely wrap cooled loaves in foil, then freeze. To
use, thaw at room temperature.
Nutrition
Facts :
1
slice: 252 calories, 11g fat (1g saturated fat), 11mg cholesterol, 247mg
sodium, 37g carbohydrate (21g sugars, 2g fiber), 4g protein.
