An unexpected spice 28.06.
Sweet Indulgence: 5-Spice Pumpkin and Date Loaf
Source: Baking Obsession
If you’ve ever eaten any baked goods containing pumpkin, you can almost be certain that there’ll be spices such as cinnamon, nutmeg, cloves and ginger in there. That’s because these spices work well in enhancing the taste of pumpkin and add such a wonderful warmth and comfort to pumpkin treats. But, that’s where this pumpkin loaf is different! This loaf uses a spice that you might not expect in a pumpkin loaf…Chinese five-spice powder. The addition of this spice takes this pumpkin loaf to a whole new level of deliciousness!
Don’t be put off by the large number of ingredients in this recipe, they’re ingredients that are quick and easy to measure out. This recipe does not require a stand/hand mixer which adds to it’s ease. If you are using canned pumpkin, it is important to make sure that you do not use pumpkin pie filling (which already contains spices), use pure pumpkin puree only. Read the ingredients on your can carefully to make sure that the only ingredient listed is pumpkin.
First, the dry ingredients get mixed together.
The sugars and orange zest then get rubbed together in order to release the orange oils. This smells absolutely heavenly!
The wet ingredients get mixed together and then get added to the dry ingredients to create a batter that will have your sense of smell jumping for joy.
Lastly, the dates get folded in (with a spatula) and the entire mixture gets poured into a greased loaf pan.
As this cake bakes, it will fill your house with the most beautiful aroma! The only downside is that it takes about an hour to bake which seemed like a lifetime to me! Good thing I had the delicious smell to indulge in while I waited! When it had baked and I finally did get to have a slice, I realized it was well worth the wait. This cake is so incredibly moist and flavourful. The spices, especially the Chinese five-spice, the pumpkin and dates all work perfectly together. This loaf will leave you feeling warm and fuzzy inside. If you’re looking for a contrast in texture, you might think about adding some nuts, but I enjoyed it as is.
FINAL VERDICT:
Taste: 5 sweet burps out of 5
Level of difficulty: super easy
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RECIPE
(Retrieved from Baking Obsession)
5-Spice Pumpkin and Date Loaf
Makes one 9×5-inch loaf
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp Chinese 5-spice powder
- ½ tsp cinnamon
- ½ tsp freshly ground nutmeg
- Zest of ½ medium orange (don’t use too much zest, there’s just a hint needed)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 ¼ cups pumpkin puree (not a pumpkin pie filling)
- 1/3 cup vegetable oil
- 2 large eggs, lightly whisked
- ½ tsp vanilla extract
- 1 cup roughly chopped moist dates (I always use Medjool), lightly dusted with a pinch of flour, pieces separated
Preparation:
Center an oven rack and preheat the oven to 350F. Lightly grease a 9 x 5-inch loaf pan and line the bottom of the pan with parchment. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
In another bowl, combine the granulated sugar, brown sugar, and orange zest. Rub with your fingertips to release the orange oil. Add the pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk well to combine. Then whisk into the flour mixture. Switch to a rubber spatula and fold the dates into the batter. Transfer the mixture into the prepared loaf pan, place the pan onto a baking sheet and slide into the oven. Bake for about 1 hour, until the top of the loaf is brown and a cake tester inserted in the center comes out clean.
SUGAR ADDICT’S NOTES:
-I checked my cake at 45 minutes and it was close to being done. At that point I tented it with foil (so that the top would not burn) and let it continue to bake. It ended up needing about 53 minutes to bake (convection oven).