Dining With Friends: Pumpkin Bread with Dates and Pecans

By Dustin Garrett Rhodes

The adage goes, “the best things in life are free.” Sometimes the best thing is a freshly-baked, moist slice of pumpkin bread, freely shared. This makes the perfect holiday gift—a delectable treat guaranteed not to break the bank.

Pumpkin Bread with Dates and Pecans

Makes 4 one-pound loaves

4 cups sugar
One 29 oz. can of pumpkin
Ener-G Egg Replacer (mix according to instructions to make equivalent of 3 eggs)
1 cup canola oil
5 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 ½ teaspoons ground cloves
1 teaspoon salt
2 cups coarsely chopped dates
2 cups walnuts or pecans, coarsely chopped

Preparation:

Heat oven to 350 degrees F (180 C). Grease four 9-by-5-by-2 ½-inch loaf pans. Combine sugar, pumpkin and egg replacer in a large bowl, and beat by hand or with a mixer until well blended. Add the oil, and beat to combine. Thoroughly blend in the flour, soda, cinnamon, cloves and salt. Stir in the dates and nuts. Fill prepared pans three-fourths full to allow for rising during baking.

Bake about one hour or until a toothpick, inserted mid-loaf, comes out clean and the bread has pulled away slightly from sides of pan. Cool before slicing.