HAZELNUT DATE PUMPKIN BREAD
In the fall when the leaves are changing, baking fever takes over. This tender pumpkin bread will make your home smell delicious. The crunchy hazelnuts and sweet dates make it feel extra special. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Time 1h15m
Yield 3 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In a stand mixer, beat eggs, pumpkin, milk, oil and vanilla until blended. Beat in flour mixture just until moistened. Fold in hazelnuts and dates. , Transfer to 3 greased 8x4-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 252 calories, Fat 11g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 247mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
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Mobasher Rajpoot
[email protected]This bread was a bit too sweet for my taste, but it was still very good.
Oniel Zenda
[email protected]This is the best pumpkin bread recipe I've ever tried! It's so easy to make and it always turns out perfect.
Prodigal Select
[email protected]I loved this recipe! The bread was so moist and flavorful, and the hazelnut-date filling was the perfect touch.
QUWAYNE WHITE
[email protected]This bread was a bit too dense for my taste, but the flavor was still good.
Maria Lynch
[email protected]This recipe was a bit too complicated for me, but the bread turned out great in the end.
Simon Datsomor
[email protected]This pumpkin bread is the perfect fall treat! It's moist, flavorful, and the hazelnut-date filling is to die for.
Camila Duran
[email protected]I followed the recipe exactly and the bread turned out great! It was moist and flavorful, and the hazelnut-date filling was delicious.
BillieJo Austin
[email protected]This recipe is a great way to use up leftover pumpkin puree. The bread is moist and flavorful, and the hazelnut-date filling adds a nice touch of sweetness.
Andrew Kirby
[email protected]The bread was a bit dry, but the flavor was still good.
Ov Dahnifresh
[email protected]This bread was easy to make and turned out perfect! I will definitely be making it again.
VictorCaIS
[email protected]I'm not a huge fan of pumpkin bread, but this recipe changed my mind. It's so moist and flavorful, and the hazelnut-date filling is divine.
Saviour Uchi
[email protected]This recipe was a bit too sweet for my taste, but it was still very good.
Phathah Kobe
[email protected]This bread is dense and flavorful. I especially love the crunchy crust and the sweet, gooey filling.
Elizabeth Yac
[email protected]Loved this recipe! I added a bit of cinnamon and nutmeg to the batter, and it gave it a really nice flavor.
Uzair Jaan
[email protected]This recipe is a keeper! The bread was so delicious and moist, and the hazelnut-date combination was perfect. I used chopped walnuts instead of hazelnuts and it was still amazing.
Ahmad Attaullah
[email protected]This pumpkin bread turned out great! I followed the recipe exactly and it was super easy to make. The flavor was amazing, and it was perfectly moist. I will definitely be making this again.