Pumpkin Date Bread

Pumpkin date bread leaves pumpkin chocolate chip bread in the dust.  When dates are at their best they are super sweet and mushy like candy, but it's not always easy to find great dates even though they are available year round.  Look for medjool dates with pits.  They should be soft and plump, with very thin skins that are not overly shriveled or wrinkly.  If you find good ones, buy extra to have around for snacking!  Dates will keep in the pantry for a couple of months or in the refrigerator for up to a year.

This bread can be made in mini loaves and wrapped up for the perfect end-of-the-year gift for teachers, or include them in hospitality bags for a spring wedding.  Loaves can be made well in advance and frozen.


Pumpkin Date Bread

INGREDIENTS

• 1 cup sugar
• 1 cup canned pumpkin puree
• 2 eggs
• 1/2 cup oil (walnut, almond,
    sunflower seed oi, or canola)
• 1 3/4 cups whole wheat pastry flour or 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. nutmeg
• 1 cup coarsely chopped pitted dates 

Preheat the oven to 350.  Grease a 9x5 loaf pan with cooking spray.

Whisk together the sugar, eggs, pumpkin, and oil until smooth.  In a separate bowl, stir together the rest of the ingredients except for the dates.  Add the dry ingredients to the bowl of wet ingredients and mix until well combined.  Stir in the dates until just incorporated.  Do not over mix.  Pour into the prepared pan and bake for about 1 hr. - 1 hr. and 15 mins, or until a toothpick inserted into the center comes out clean.  Let it cool in the loaf pan on a wire rack for at least 10 minutes before turning it out onto a board.

Makes 1 9x5" loaf.
Freezes very well.