Pumpkin, Date and Nut Loaf
This recipe makes 1 loaf servings
This mildly spicy quick bread is wonderful with a cup of tea or as lunchbox treat to eat with fresh fruit.
Ingredients
- 1/2 cup cream cheese 1/2 cup cream cheese
- 1/4 cup softened butter 1/4 cup softened butter
- 1-1/4 cups packed brown sugar 1-1/4 cups packed brown sugar
- 2 eggs 2 eggs
- 1 tsp vanilla 1 tsp vanilla
- 1-3/4 cups all purpose flour 1-3/4 cups all purpose flour
- 1 tsp baking soda 1 tsp baking soda
- 1/2 tsp baking powder 1/2 tsp baking powder
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp cinnamon 1/2 tsp cinnamon
- 1/4 tsp nutmeg 1/4 tsp nutmeg
- 2/3 cup chopped dates 2/3 cup chopped dates
- 2/3 cup chopped pecans , toasted2/3 cup chopped pecans, toasted
- 1 cup pumpkin purée 1 cup pumpkin purée
Preparation
In large bowl, beat cream cheese, butter and sugar until fluffy. Beat in eggs, one at a time, and vanilla.
In separate bowl, stir together flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir in dates and pecans. Stir half into cheese mixture; mix in pumpkin, then remaining flour mixture.
Spread in greased 9- x 5-inch (2 L) loaf pan. Bake in 350°F (180°C) oven for about 50 minutes or until tester inserted into centre comes out clean. Let cool for 10 minutes in pan; turn out onto rack to cool completely. Wrap and store for 1 day before slicing.
Additional information :
Tip: To toast pecans, spread on baking sheet and bake in 350°F (180°C) oven for 7 to 10 minutes or until fragrant.
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