Steamed Pumpkin Bread With Walnuts And Dates Recipes

STEAMED PUMPKIN BREAD WITH WALNUTS AND DATES

Steps:

• Generously butter 1 empty 28-ounce can. Place small rack on bottom of large pot. Pour enough water into pot to reach depth of 3 inches. Bring water to boil
• Mix first 5 ingredients in large bowl. Stir in dates and walnuts. Whisk buttermilk, pumpkin, honey and yolk in medium bowl. Add to dry ingredients. Stir just until blended. Transfer to can. Cover can with buttered foil, buttered side down. Secure foil tightly by tying kitchen string around can just below top rim.
• Place can on rack in pot; pour enough additional hot water into pot so that water level is 2/3 up sides of can. Bring water to boil. Cover pot; reduce heat to medium-low and simmer until wooden skewer inserted into center of bread comes out clean, occasionally adding more hot water to pot to maintain water level, about 1 1/2 hours.
• Using tongs, transfer can to another rack. Cool 10 minutes. Remove foil. Run knife around sides of bread. Gently shake can to remove bread. (Can be made 1 day ahead. Cool completely. Return bread to can. Cover tightly with foil and secure with string. Store at room temperature. Steam bread in covered can on rack set over simmering water until heated through, about 15 minutes.) Cut into slices. Serve warm.

PUMPKIN-WALNUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.

SUPER MOIST PUMPKIN BREAD WITH OR WITHOUT DATES

Steps:

• Cream sugar and oil together.
• Add eggs and pumpkin, mix well.
• In a separate bowl sift together dry ingredients.
• Alternately add dry ingredients with water to pumpkin mixture.
• Add walnuts and dates (if desired).
• Pour into two well greased and floured 9x5 loaf pans.
• Bake at 350 degrees for 1-1/2 hours or until tests done.
• Let stand 10 minutes with a towel over pans to prevent drying out.
• Remove from pan and wrap in foil. Freezes well.
• Depending on the size of your pans determines how many loaves it makes. For me, it made 2 large deep loaves and one smaller loaf pan.