Spiced pumpkin and date loaf.

Because sometimes you want pumpkin and spices but don’t feel like pie.

image

Recipe based on Joan’s Pumpkin Loaf by Made About Maida.

Gather:
2 + 1/2 cups plain flour
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp nutmeg

2 eggs
1 cup caster sugar
1 cup dark brown sugar
1/2 cup vegetable oil
2 cups mashed pumpkin*

1 cup chopped pitted dates
1 cup roughly chopped walnuts

image
(Dragonfruit is unrelated.)

Then:

  1. Preheat the oven to 175° C and butter a 2L square Pyrex baking dish or large loaf tin.
  2. If you’re starting from a whole pumpkin, peel, chop, steam and mash the pumpkin now.
  3. In a medium bowl, sift together the flour, baking soda, salt and spices. Set aside.
  4. Chop the dates and walnuts and set aside.
  5. In the bowl of a stand mixer (with the paddle attachment, if you have one) or a large bowl with a hand mixer, lightly beat the eggs.
  6. Add the sugars and continue mixing til combined.
  7. Add the oil and ditto.
  8. Set aside the mixer and switch to a wooden spoon. Add the pumpkin and mix until combined.
  9. Stir in the dates and walnuts.
  10. Add the flour about one-third at a time, mixing with the wooden spoon until you have a smooth (well, smoothish) batter.
  11. Transfer to the baking dish or loaf tin and bake for 70–80 minutes, or until a bamboo skewer inserted into the middle comes out clean. The pumpkin can make it very moist, so reduce the heat to about 150° C and cook for a little longer if it’s still a bit gluggy.
  12. Remove from the oven and leave in the dish/tin on a cooling rack until it’s about room temperature (to keep in the moisture) before turning it out to finish cooling en plein air.

Notes:
This freezes even better than the banana bread. When completely cooled, cut into single portions, wrap in cling wrap, and freeze until needed/wanted. It’s soft enough to eat straight from the freezer (and the dates will be extra chewy).

(It’s also good when still warm from the oven, spread with soft, salted butter…)

*If you’re lucky enough to live in the US, go ahead and used canned pumpkin. If you’re in Australia (where we have to do things the hard way) peel, steam and mash a small butternut pumpkin. Use what you need for this recipe, and keep any leftover for pie, ice-cream, pudding, whoopie pies…

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s