This is my favorite recipe around the holidays. The combinations I thought up work very well together. The recipe originally was my grandmother’s. I added the dates and everyone was wild about it.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Sift flour, baking soda, salt, cinnamon, baking powder, and cloves together in a bowl.
Mix buttermilk and vanilla extract together in a small bowl.
Beat sugar and shortening in a large bowl with an electric mixer until light and fluffy. Beat in eggs. Beat in pumpkin puree. Add flour mixture in 3 batches, alternating with buttermilk mixture, beating batter briefly after each addition.
Fold dates into the batter. Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Per Serving: 352 calories; protein 5.3g; carbohydrates 61.3g; fat 10.3g; cholesterol 46.9mg; sodium 578.8mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.