My baking takes a turn with the seasons. Now that fall is coming up, I love baking with apples and pumpkins and infusing them with spices of ginger, cinnamon, cardamon, nutmeg, and cloves. Today was one of those overcast days we have in Seattle, but I can't complain since out weekend was warm and beautiful. This is a Pumpkin Bread for all intense and purposes, however, I've added a few surprise ingredients you wouldn't expect and instead of baking in a loaf pan, I chose my wonderful mini bundt pan to create these little breads!
Preheat oven 350F-degrees/Convection
In a large bowl mix:
1 1/2 cups sugar
1 cup canned pumpkin
1 large banana--mashed
1/2 cup of oil (I used peanut, but walnut or almond oil would be great too). Use a whisk to blend all of these ingredients.
In a separate bowl add:
2 cups All-Purpose flour, 1 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. Kosher salt, and 2 tsp. Pumpkin Pie Spice. Whisk to incorporate all the dry ingredients. Then, add to the "wet" ingredients and blend with a spatula. (Don't use a mixer) Add 1 cup chopped dates and 3/4 cup toasted walnuts, roughly chopped. Prepare mini bundt pan by spraying with Crisco with flour spray. Use a one-half cup scoop for measuring the batter for the mini bundt pan. Bake 16-18 minutes.
These mini bundt cakes are so moist you can eat them plain, or dusted with confectioners' sugar, or make a glaze.
Glaze: 1 cup confectioner's sugar, 1 tsp. light Karo syrup, 2 to 3 T. warm water.
As an alternative to the mashed banana, I have used a small can of crushed pineapple, drained; or 2 cups of grated zucchini. Also, you could use pecans or even macadamia nuts (if you did the pineapple) instead of the walnuts and try mini chocolate chips. Somehow, chocolate and pumpkin is a great combination. Lastly, if you would rather bake this recipe as a loaf, use a 9" x 5" loaf pan and increase time to 50-60 minutes. Enjoy!