Pumpkin Bread with Dates and Walnuts

This recipe easily doubles.

Preheat oven to 350 degrees.

Mix all the dry ingredients (including spices) together in one bowl. Mix the milk and the vanilla together in another container.

Mix the sugars and the canola oil in the mixer until it is completely blended. This will take about 2 minutes on medium speed.

Add the eggs one at a time. Add the pumpkin and blend well.

Add the flour mixture in thirds alternating with the milk, starting with the flour mixture. Mix until just blended. Stir in the nuts and dates.

Place in a greased 9 x 5-inch loaf pan and bake at 350 degrees for 1 hour or until done (my loaf took 1 hour and 15 minutes). Test for doneness with a bamboo skewer or toothpick—when it comes out clean or with just a few crumbs, the loaf is done. This is a very moist bread.

Let the loaf rest in the pan for 10 minutes or so. Remove from pans and place on a cooling rack for 30 minutes before slicing.

Plain is how I like it but toasted with butter or apple butter is divine. And if you have a maple-flavored spread, I don’t know how that could go wrong! YUM.

Enjoy!