Ingredients

	375 g (3 cups) All-purpose flour
	3 tsp Baking powder The powder based on cream of tartar is my favorite due to its always efficient reaction
	30 g (2 tbsp) Candied Ginger Make sure it's properly diced, chop your ginger if necessary
	2 tsp Cinnamon Powder
	175 g (1 cup) Dates Deglet noor dates work for this bread recipe perfectly as they aren't used for stuffing that would require larger medjool dates
	4 (large) Eggs Free-range is a must-have, as such eggs make your pastry much brighter
	1 tsp Kosher Salt
	1 tsp Nutmeg
	450 g (15 oz) Pumpkin Puree Both frozen and canned pumpkin can be used for this bread
	450 g (2⅓ cups) Sugar
	200 g (1 cup) Sunflower oil You may exploit any basic vegetable oil instead, like neutral canola or coconut

Nutritional information

157 g

Serving Size

491

Calories

19 g

Total Fat

70 mg

Cholesterol

265 mg

Sodium

232 mg

Potassium

77 g

Total Carbohydrates

3 g

Dietary Fiber

6 g

Protein

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Ginger Date Pumpkin Bread

Name: Ginger Date Pumpkin Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 Servings
Ingredients: All-purpose flour: 375 g (3 cups); Baking powder: 3 tsp; Candied Ginger: 30 g (2 tbsp); Cinnamon Powder: 2 tsp; Dates: 175 g (1 cup); Eggs: 4 (large); Kosher Salt: 1 tsp; Nutmeg: 1 tsp; Pumpkin Puree: 450 g (15 oz); Sugar: 450 g (2⅓ cups); Sunflower oil: 200 g (1 cup)

Features:

Cuisine:

American

You'll be amazed by the rich flavor of spices and sweetness of dates within this pumpkin bread

1 h 15 min
Serves 12
Easy

Ingredients

375 g (3 cups) All-purpose flour
3 tsp Baking powder
The powder based on cream of tartar is my favorite due to its always efficient reaction
30 g (2 tbsp) Candied Ginger
Make sure it's properly diced, chop your ginger if necessary
2 tsp Cinnamon Powder
175 g (1 cup) Dates
Deglet noor dates work for this bread recipe perfectly as they aren't used for stuffing that would require larger medjool dates
4 (large) Eggs
Free-range is a must-have, as such eggs make your pastry much brighter
1 tsp Kosher Salt
1 tsp Nutmeg
450 g (15 oz) Pumpkin Puree
Both frozen and canned pumpkin can be used for this bread
450 g (2⅓ cups) Sugar
200 g (1 cup) Sunflower oil
You may exploit any basic vegetable oil instead, like neutral canola or coconut

Directions

Making the pastry isn’t so difficult when you try this pumpkin bread. A few teaspoons of spices and bits of candied ginger make the aroma unforgettable, while dates bring more taste to your pumpkin.

Steps

1 Done	Start with washing the eggs and measuring all dry and wet components to make the whole baking process almost instant. Preheat the oven to 190℃ (375℉), as this batter doesn’t require endless amount of time to get mixed.
2 Done	In a medium bowl, combine your all-purpose flour with baking powder.
3 Done	Sprinkle ground cinnamon and nutmeg over the flour.
4 Done	Add your kosher salt. This step is essential, as salts enhance the flavor of any dish, including pastry as well.
5 Done	Stir candied ginger cubes into the dry mixture.
6 Done	Prepare the large bowl of your mixer to combine the batter. Start with combining eggs and sugar.
7 Done	Once eggs are beaten, pour the measured amount of oil. To make it precise and convenient, set the bowl onto the kitchen scales.
8 Done	Next, add the pumpkin and slightly mix.
9 Done	Gradually transfer the flavorful dry mix to your liquid mixture to prevent clumping.
10 Done	Don’t overdo your batter, it only has to become uniform.
11 Done	After pitting your deglet noor dates, chop them coarsely and stir into the batter.
12 Done	If you want to, brush your loaf pans with oil or spread some butter, this will make taking out process much easier, but that’s not obligatory. Divide your batter between the pans.
13 Done	Bake the pumpkin bread for 60 minutes until only some moist bread crumbs stick to a wooden toothpick. The exact time depends on the properties of your oven. Once loaves are removed from the oven, let them cool for 15-20 minutes before serving.