Pumpkin Date Walnut Bread
"Pumpkin Date Walnut Bread" is a bread infused with the flavors of pumpkin, dates, and walnuts. Originating from traditional American baking, this bread has a rich history dating back to early settlers who incorporated pumpkin into their baked goods. It fits into various cuisines, particularly American and modern gluten-free diets. Commonly served as a breakfast treat or snack, it offers a option for any time of day. The major ingredients include sorghum flour, brown sugar, pumpkin puree, olive oil, eggs, walnuts, and dates, which are combined to create a moist and flavorful bread. The method involves mixing dry ingredients with wet ingredients, folding in the nuts and dates, and baking.
- 1¼ cup Sorghum flour
- 1¼ cup Brown sugar
- 1 cup Potato starch
- ¾ cup Almond meal
- 1¼ tsp Xanthan gum
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- 1 tsp Ground ginger
- ½ tsp Kosher salt
- ¼ tsp Ground cloves
- 1¼ cup Canned pumpkin puree
- ½ cup Olive oil
- 3 Large Eggs
- 1 tbsp Dark molasses (optional)
- 1 tbsp Vanilla extract
- 1 cup Chopped walnuts
- 1 cup Chopped pitted dates
- Preparing the Pan:
Preheat your oven to 350°F (180°C). Line a 9-inch (23-cm) metal loaf pan with parchment paper, ensuring that the paper extends 2 inches (5 cm) beyond the long sides of the pan. Grease the short sides of the pan to prevent sticking.
- Mixing the Ingredients:
In a large bowl, whisk together sorghum flour, brown sugar, potato starch, almond meal, xanthan gum, baking powder, baking soda, cinnamon, ginger, salt, and cloves. In another bowl, whisk together pumpkin, oil, eggs, molasses (if using), and vanilla. Combine the pumpkin mixture with the sorghum flour mixture. Using an electric mixer, beat until the batter becomes smooth and silky, which usually takes about 2 minutes. Stir in chopped walnuts and dates. Transfer the batter into the prepared pan.
- Baking the Bread:
Bake the loaf in the preheated oven until it becomes firm to the touch and a bamboo skewer comes out clean, approximately 1 hour and 25 minutes.
- Cooling and Storing:
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack using the parchment paper. Let it cool completely on the rack. Once cooled, remove the parchment paper from the sides, but leave it under the bread. Wrap the bread tightly in foil and refrigerate for up to 5 days or freeze for up to 1 month. When ready to serve, use a serrated knife to slice the bread.
