Pumpkin Bread With Dates and Pecans
- 3 1/3 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon cinnamon
- 2 teaspoons nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1 1/2 teaspoons salt
- 3 cups sugar
- 1 cup avocado or light olive* oil
- 4 eggs
- 2 cups canned solid-packed pumpkin ((like Libby’s or Wegman’s Solid-Packed Pumpkin, not Farmer’s Market Pumpkin carried by Whole Foods and Sprouts markets)
- 1 cup water
- 1 cup pecans, chopped
- 1 cup Medjool dates, cut in to small pieces
- 2 tablespoons cinnamon sugar
- 1/2 cup chopped pecans
Butter 3 loaf pans and line the bottom with waxed paper and butter the paper. Mix the dry ingredients together in a small bowl. Beat the sugar and oil in a mixer, add the eggs and mix until blended. Then add the pumpkin, half of the flour mixture, the water, the other half of the flour, mixing in between. Then add the 1 cup of pecans and dates.
Pour the batter into the prepared pans and sprinkle with the cinnamon sugar and 4 tablespoons chopped pecans. Bake in a 325 degree oven for 1 1/2 hours. Remove from pans, peel off the waxed paper and cool on a cookie rack.
*Trader Joe’s Trader Grotto’s Sicilian (cold pressed) Extra Virgin Olive Oil is a blend of three olives from Sicily, packaged in Italy in a beautiful bottle. It’s light and delicious. Store it in the dark and use up within a month.