- Organic Bound
Moist and delicious, this tea bread is the perfect addition to your holiday table. Serve warm with honeyed cream cheese for a delectable breakfast or brunch treat.
Canned pumpkin purée works well here — or try making your own with our recipe. This recipe makes 2 loaves, so you can give one as a gift or freeze it for later.
|1 cup||canola oil|
|2 cups||unsweetened pumpkin purée|
|1 cup||chopped, pitted dates|
|1 cup||chopped pecans or walnuts|
|3 1/2 cups||unbleached all-purpose flour|
|2 teaspoons||baking soda|
|1/2 teaspoon||baking powder|
|2 3/4 cups||Sugar|
|1 teaspoon||ground nutmeg|
|1/2 teaspoon||ground cloves|
|1 teaspoon||ground cinnamon|
Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter 2 full-size loaf pans and set aside.
Whisk the eggs with the oil in a medium bowl. Add the pumpkin, dates and nuts, and stir to combine.
In a separate large bowl, sift or whisk together the flour, baking soda, baking powder, sugar, salt and spices. Add the pumpkin-date mixture and stir to blend. Don't over-mix.
Divide the batter between the prepared pans. Bake until the bread has set and a skewer inserted into the center of the loaf comes out clean, about 90 minutes. Transfer the pans to a wire rack and cool for 15 minutes. Turn the loaves out of the pans to finish cooling on the rack.