Beautiful Living - From My Kitchen to Your Kitchen

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.

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

• Butter a 10-cup loaf pan or lined with wax paper.

• 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)

Cool for 15 mins before turning out on to a rack.
It tastes best a day after.

Voila!

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