Zutaten für Praline Pumpkin Date Bread
- 1 cup granulated sugar
- Vegetable Oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- All Purpose Flour
- 1 teaspoon baking soda
- Ground Cinnamon
- 1/2 teaspoon salt
- Baking Powder
- Ground Cloves
- 1 cup chopped dates
- 1/4 cup packed brown sugar
- 1/2 cup chopped pecans
- Butter
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Zubereitung von Praline Pumpkin Date Bread
- Preheat oven to 350°F (175°C).
- Grease the bottoms of two 9x5x3 inch or 8.5x4.5x2.5 inch loaf pans.
- Prepare the praline topping: In a medium bowl, combine 1/2 cup chopped pecans, 1/4 cup packed brown sugar, 2 tablespoons all-purpose flour, and 1/4 teaspoon ground cinnamon. Mix until crumbly and set aside.
- In a large bowl, whisk together 1 cup granulated sugar, 1/2 cup vegetable oil, 1 teaspoon vanilla extract, 2 large eggs, and 1 (15 ounce) can pumpkin puree.
- Add 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt. Mix until just combined.
- Stir in 1 cup chopped dates.
- Pour batter evenly into the prepared loaf pans.
- Sprinkle evenly with the praline topping.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pans for 10 minutes.
- Run a knife or spatula around the edges of the loaves to loosen.
- Remove loaves from pans and transfer to a wire rack to cool completely.
- Once completely cool, wrap tightly and store at room temperature for up to 4 days or refrigerate for up to 10 days.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
42g
Fat
3g
Carbs
5g
