Pumpkin Bread

I don’t know why I got so hungry for pumpkin bread.  When there are some nutrition benefits in my sweets, I feel a lot better about making them!  This is not very sweet, so it’s great toasted with butter.  Or, if you feel like you want a bit more sweet, smear some jam and/or cream cheese between 2 slices.  I used Marionberry jam on the piece in the picture.

Pumpkin Bread

Pumpkin Bread

Total Time: 1 hour, 20 minutes

Yield: Serves 18

Ingredients

  • 8 oz chopped dates
  • 1 cup strong coffee
  • 3 1/2 cups flour
  • 2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp baking powder
  • 1/8 tsp ground cloves
  • 1/8 tsp freshly grated nutmeg
  • 1 1/2 cups packed brown sugar
  • 3/4 cup granulated sugar
  • 1/4 cup maple syrup
  • 1/3 cup walnut, almond, or coconut oil
  • 1/4 cup almond butter
  • 1 (15 oz) can pumpkin
  • 4 eggs, beaten
  • 1 tsp vanilla

Instructions

  1. Heat oven to 350°
  2. In a small bowl, combine dates and coffee. Set aside.
  3. In a medium bowl combine flour and next 7 ingredients. Set aside.
  4. In the large bowl of a mixer combine sugars, and the rest of the ingredients. Beat well. Then add dates and coffee and beat again.
  5. Add flour mixture in 3 parts.
  6. Pour batter into a greased 9x13 baking pan.
  7. Bake for 50-60 minutes, or until toothpick has only a few crumbs sticking to it.
http://www.centexcooks.com/pumpkin-bread/