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.
- 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
- Heat oven to 350°
- In a small bowl, combine dates and coffee. Set aside.
- In a medium bowl combine flour and next 7 ingredients. Set aside.
- 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.
- Add flour mixture in 3 parts.
- Pour batter into a greased 9x13 baking pan.
- Bake for 50-60 minutes, or until toothpick has only a few crumbs sticking to it.