Chocolate Pumpkin Date Nut Bread Recipes

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.

PUMPKIN WALNUT BREAD WITH DATES

Steps:

• Adjust an oven rack one-third up from the bottom of the oven and preheat the oven to 350F degrees. Butter a 9.25 x 5 x 3-inch loaf pan. Or use two or more smaller pans if you with. Dust the pan (or pans) with fine, dry plain bread crumbs and tap over the sink or a piece of paper to shake out excess crumbs.
• Sift together the flour, baking soda, salt, cinnamon, and cloves. Set aside.
• It is not necessary to use an electric mixer for this, although you can if you wish (I don't. I use a large spoon to just stir everything and that is how I will instruct the rest of the recipe.)
• In a large bowl, stir the eggs lightly to mix. Add the sugar and oil and then stir. Mix in the pumpkin, the dates and walnuts. Now add the sifted dry ingredients and stir only until they are smoothly incorporated.
• Turn into the prepared pan(s) and smooth the top(s).
• Bake for 50-60 minutes in the large pan. If using smaller pans, check them after about 35 minutes. Bake until a cake tester or tooth pick inserted in the middle comes out just barely clean.
• Cool in the pan for 15 minutes. Cover with a rack, turn over the rack and the pan. Remove the pan, and then turn the loaf right side up again on the rack. Let cool completely.
• If possible, wrap the loaf (loaves) in plastic wrap and refrigerate several hours before slicing. Freezes quite well, also.

PRALINE PUMPKIN DATE BREAD

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches, with shortening.
• Mix all Praline Topping ingredients until crumbly; set aside.
• In large bowl, mix granulated sugar, oil, vanilla, eggs and pumpkin. Stir in remaining Date Bread ingredients except dates until well blended. Stir in dates. Pour batter into pans. Sprinkle with topping.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 1 hour, before slicing.

CHOCOLATE PUMPKIN DATE NUT BREAD

Steps:

• 1. Preheat oven to 350. Grease a 9X5 loaf pan & set aside.
• 2. Beat together the butter, pumpkin, eggs and water. Set aside.
• 3. Sift together the sugar, flour, baking powder, baking soda, spices and salt. Stir into this the dates, nuts and chocolate chips to coat well.
• 4. Combine the two mixtures and blend well. Pour into prepared pan and bake @350 for 1 1/4 to 1 1/2 hours. Check for doneness at 1 1/4 hours.
• 5. Note: this bread will be moist and it freezes well.
• 6. Tip: You can use self rising flour instead of all purpose but please remember to omit the baking powder, baking soda and salt if you do this.