I liked the bread but I liked the topping more. The kids all liked the bread even though they were put off a bit by the idea of eating pumpkin that wasn't in pie form, and the teachers seemed to enjoy it as well. I would make this again in a classroom setting, but I doubt I'd make it again on my own since there are better (albeit more complex) pumpkin bread recipes out there.
Praline Pumpkin Date Bread
|1/3||cup packed brown sugar|
|1/3||cup chopped pecans|
|1||tablespoon butter or margarine, softened|
|1 2/3||cups granulated sugar|
|2/3||cup vegetable oil|
|1||can (15 ounces) pumpkin (not pumpkin pie mix)|
|3||cups Gold Medal® all-purpose flour|
|2||teaspoons baking soda|
|1||teaspoon ground cinnamon|
|1/2||teaspoon baking powder|
|1/2||teaspoon ground cloves|
|1||cup chopped dates|
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches, with shortening. Note: I used cooking spray.
2. Mix all Praline Topping ingredients until crumbly; set aside.
3. In large bowl, mix granulated sugar, oil, vanilla, eggs and pumpkin. Stir in remaining Date Bread ingredients except dates until well blended. Stir in dates. Pour batter into pans. Sprinkle with topping.
4. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 1 hour, before slicing.
Yield: 2 loaves