Pumpkin Nut Bread

By chelyc13

This proves that pumpkin isn't only for Halloween. it's a rich, homemade taste for anytime. Plus the addition of nuts and dates gives this fall bread an extra special crunch, making it even better than more traditional pumpkin breads.

Ingredients

• 3 1/2 cups all purpose flour
• 3 cups sugar
• 2 teaspoons baking soda
• 1 1/2 teaspoon salt
• 2 teaspoon ground cinnamon
• 1 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 4 eggs at room temperature
• 2/3 cup water
• 1 15oz can pumpkin
• 1 cup canola oil
• 1 cup chopped nuts
• 1 1/2 cup chopped dates

Preparation

Step 1

1. Preheat oven to 350 degrees F. Grease and flour two 9 x 5-inch loaf pans with cooking spray.

2. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate bowl, whisk together, eggs, water, pumpkin and oil. Combine pumpkin mixture with dry ingredients and then stir in the chopped pecans. Divide batter into prepared pans and bake 60-65 minutes or until tests done with a toothpick. Cool on wire racks.

3. Note: To make ahead and freeze, wrap in plastic wrap and then wrap tightly in foil. This can be frozen 3-4 weeks ahead for the holiday.

4. Notes Sometimes I use raisins instead of dates, or even some of both