Pumpkin Date Bread and Don't Forget the Teachers

Looking for a gift for teachers this holiday season? This recipe was inspired by my sister, Auntie Takeout as Psychgrad would call her. She shared that it's always such a challenge to find something for teachers other than the scented cream or gift card to the local drive through coffee place. I suggested we do something more creative and ultimately more practical.

The aromatic trio of cinnamon, cloves, and nutmeg enhances this rich-tasting quick bread. The recipe is generous; You'll end up with a loaf for brunch, one for the freezer, and one to give away. In my case I ended up with 8 mini loaves and one larger loaf.



Ingredients

1 1/2 cups (6 oz/185 g) broken pecans
3 eggs
4 cups sugar
1 can (29 oz/910 g) pumpkin puree
1 cup (8 fl oz/250 ml) vegetable oil
5 cups (25 oz/780 g) all-purpose (plain) flour
1 Tbsp baking soda
2 tsp ground cinnamon
1 tsp salt
1/2 tsp ground cloves
1/2 tsp ground nutmeg
2 cups (12 oz/375 g) pitted dates

Method

Preheat oven to 350 F (180C). Butter and flour three 8 1/2x4 1/2 x 2 1/2 inch loaf pans and tap out the excess flour. (I used 8 mini loaves and 1 regular size loaf pan)

Spread the pecans on a baking sheet and toast until they begin to colour and are aromatic, 5-7 minutes. Remove from the oven and transfer to a bowl to cool.

In a large bowl, using an electric mixer, beat the eggs until frothy. Gradually add the sugar and then the pumpkin puree, mixing well. Stir in the oil.

In a bowl, sift together the flour, baking soda, cinnamon, salt, cloves and nutmeg. Add the dates to the toasted pecans, then stir in 1/2 cup of the flour mixture to coat. Stir the remaining flour mixture into the pumpkin mixture until thoroughly combined. Fold in the pecans and dates. Divide the batter evenly among the prepared loaf pans.

Bake until the tops are browned, the loaves pull away from the sides of the pan and a toothpick inserted into the centre comes out clean, about 1 hour and 10 minutes. Trasfer to racks and let cool in the pans for 10-15 minutes. Then turn out of the pans onto the racks and let cool completely before serving.







Adapted from The Best of the Lifestyles Series, Williams-Sonoma, Special Occasions



Note: I used less than the called for sugar and it was fine.

This is a dense flavourful loaf and the combination of pumpkin and dates is heaven.

Teachers are getting combinations of these for the holidays.



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