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CLINTON KELLY Pumpkin Bread with Dates and Walnuts

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This delicious pumpkin bread will be your go-to recipe all year long!

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ingredients
PUMPKIN BREAD WITH DATES AND WALNUTS
butter (for greasing)
2 cups whole-wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons salt
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1 can unsweetened pumpkin puree (15 ounces)
1 cup sour cream
1 stick unsalted butter (melted, plus 1 tablespoon to grease pan)
1 teaspoon vanilla extract
4 large eggs
1/2 cup dark brown sugar
1 cup walnuts (toasted & chopped)
1 cup dates (pitted & chopped)
Orange Honey Butter (to serve)
flaky sea salt (to serve)
ORANGE HONEY BUTTER
1 stick room temperature unsalted butter
1 orange (zest)
2 tablespoon honey
1/2 teaspoon salt

directions
Preheat oven to 350ºF.
Butter and line with parchment, leaving excess to overhang to use as handles for easy removal after baking, the inside of a 9″x5″ loaf pan.
In a large bowl, add the whole-wheat flour, baking soda, baking powder, salt, cinnamon and cloves, and whisk to combine.
In a separate, large bowl, add the pumpkin, sour cream, sugar, butter, vanilla extract and eggs, and whisk to combine. Add the dry ingredients to the wet ingredients and stir to combine. Fold in the walnuts and dates.
Pour batter into the prepared loaf pan and place in the oven to bake for 1 hour 10 to 1 hour 20 minutes. Let cool for 10 to 15 minutes. Remove loaf to a wire rack to cool completely before slicing.
Serve sliced pumpkin bread with a smear of Orange Honey Butter and a pinch of flaky sea salt.
For the Orange Honey Butter: in a large bowl, add the butter, zest, honey and salt, and stir to combine. Transfer to a ramekin or bowl. Keep at room temperature.

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