Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups sugar
  • 1 cup canned pumpkin puree
  • 2 eggs
  • 1/2 cup nut oil, such as walnut or almond or<br>&nbsp 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

Instruction

  • Preheat an oven to 350°F. Grease a 9-by-5-inch 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-by-5-inch loaf.