ChrisOng's
Holiday Walnut Pumpkin Loaf
I bake this every year during Thanksgiving.
The smell of holiday spices lingering
in the apartment all day,
it makes me feel like
"this is home".The loaf tastes better when aged for a day.
Serve before or after meal is fine.
How about entertain friends
with your baking and a cup
of afternoon tea.
Holiday Walnut Pumpkin Loaf
I bake this every year during Thanksgiving.
The smell of holiday spices lingering
in the apartment all day,
it makes me feel like
"this is home".The loaf tastes better when aged for a day.
Serve before or after meal is fine.
How about entertain friends
with your baking and a cup
of afternoon tea.
2 1/2 cups flour
2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
8 cloves
3 eggs
1 3/4 cups sugar
1/2 cup butter or salad oil
2 cups canned pumpkin puree
1 cup pitted dates
1 cup walnut
2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
8 cloves
3 eggs
1 3/4 cups sugar
1/2 cup butter or salad oil
2 cups canned pumpkin puree
1 cup pitted dates
1 cup walnut
- Sift together flour, salt, baking soda, cinnamon and nutmeg.
- Beat eggs, sugar and melted butter. Add pumpkin puree, dates and walnut.
- Pour mixture into the pan, stick the cloves on the top and placed a few halved dates on the top.
- Bake at 350 degrees for 1 1/2 hours or tested with a knife and it comes out clean. (Tip: avoid burning on the top, place a sheet of foil on the top)
It tastes best a day after.
That looks very yummy too, Kris! :-)
ReplyDeleteThanks Karl - may be some day you'd taste my baking! :)
ReplyDeletethanks for the link kris, you're a stunner! just baked some sourdough cinnamon rolls to take to watch the footy, yum yum!...x
ReplyDelete