Hazelnut Date Pumpkin Bread

Hazelnut Date Pumpkin Bread

Ingredients:
5 cups flour
2 1/2 cups sugar
4 teaspoons baking soda
1-3/4 teaspoons ground cinnamon
1-1/2 teaspoons salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cardamom
2 large eggs, room temperature
1 can (29 ounces) solid-pack pumpkin
1 cup 2% milk
1 cup canola oil
1 teaspoon vanilla extract
2 cups chopped hazelnuts
2 cups chopped dates

Directions:
Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In a stand mixer, beat eggs, pumpkin, milk, oil, and vanilla until blended. Beat in flour mixture just until moistened. Fold in hazelnuts and dates.

Transfer to 3 greased 8x4-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.