Pumpkin Bread


sugar                  1 1/2 cups
pumpkin puree   1 cup
eggs                   2
nut oil                 1/2 cup (such as walnut or almond or sunflower seed oil)
all-purpose flour 1 3/4 cups
baking soda       1 tsp.
baking powder   1/2 tsp.
salt                     1/2 tsp.
ground cinnamon        1/2 tsp.
ground cloves              1/2 tsp.
freshly grated nutmeg 1/2 tsp.
coarsely chopped pitted dates 1 cup (that can be the dried kind)


  1. Preheat an oven to 350°F. Grease a 9-by-5-inch loaf pan or spray with nonstick cooking spray.
  2. In a bowl, whisk together the sugar, pumpkin puree, eggs and oil until smooth, about 1 minute. 
  3. In another bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.
  4. Add the flour mixture to the pumpkin mixture and beat until smooth and well combined, 1 to 2 minutes. The batter will be thick.
  5. Using a large rubber spatula, fold in the dates just until evenly distributed, no more than a few strokes. Do not overmix. Spoon the batter into the prepared pan. 
  6. Bake until the top is browned and crusty and develops a long center crack, 60 to 70 minutes. A toothpick inserted into the center of the loaf should come out clean. 
  7. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the loaf onto the rack and let cool completely.
  8. Serve at room temperature, cut into thick slices. Makes one 9-by-5-inch loaf.

Adapted from Williams-Sonoma Collection Series, Muffins, by Beth Hensperger (Simon & Schuster, 2003). 

for recipes in simple cooking steps with youtube lesson