Hazelnut Date Pumpkin Bread Recipes

HAZELNUT DATE PUMPKIN BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In a stand mixer, beat eggs, pumpkin, milk, oil and vanilla until blended. Beat in flour mixture just until moistened. Fold in hazelnuts and dates. , Transfer to 3 greased 8x4-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

PUMPKIN DATE NUT BREAD

Steps:

• Preheat oven to 350° and grease a 9x5 inch loaf pan.
• In large bowl, cream together the butter, sugar and 1 egg, then beat in second egg until batter is smooth.
• Stir in pumpkin, orange zest and orange juice.
• In another bowl, combine flour, baking powder, salt, and spices, then add nuts and dates.
• Pour all at once into batter in mixing bowl and stir by hand only to moisten.
• Pour into prepared loaf pan.
• Bake for 60 minutes or until toothpick inserted comes out clean.
• Cool in pan for 10 minutes, them remove loaf to rack to cool completely.

KAREN'S PUMPKIN DATE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Sift flour, baking soda, salt, cinnamon, baking powder, and cloves together in a bowl.
• Mix buttermilk and vanilla extract together in a small bowl.
• Beat sugar and shortening in a large bowl with an electric mixer until light and fluffy. Beat in eggs. Beat in pumpkin puree. Add flour mixture in 3 batches, alternating with buttermilk mixture, beating batter briefly after each addition.
• Fold dates into the batter. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.