Recipe: Pumpkin Seed and Date Bread (using oats, makes 2 quick breads)

A deliciously wholesome pumpkin bread with yogurt, dates and oatmeal.

PUMPKIN SEED AND DATE BREAD

1 1/4 cups raw hulled pumpkin seeds
3 cups all-purpose flour
3/4 cup finely snipped or chopped dates
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 cup regular or quick-cooking rolled oats, uncooked
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
4 eggs, room temperature
1 cup packed brown sugar
1/2 cup vegetable oil
1/2 cup plain yogurt, room temperature
1 (16 oz.) can pumpkin puree (not sweetened pie filling)
Grated peel of 1 medium lemon

In a large skillet, over medium heat, toast pumpkin seeds until they begin to make popping sounds and start to turn golden brown; set aside to cool.

Preheat oven to 350 degrees F (175C). Grease 2 (8x4) loaf pans; set aside.

In a large bowl, combine flour and dates. Use your fingers to separate dates and coat with flour. Stir in baking powder, baking soda, salt, oats, cinnamon, ginger and nutmeg until combined; set aside.

In a medium bowl, lightly beat eggs. Stir in brown sugar, oil, yogurt, pumpkin and lemon peel. Stir in flour mixture only until dry ingredients are moistened. Stir in 1 cup toasted pumpkin seeds.

Turn into prepared pans. Smooth tops; sprinkle 2 tablespoons toasted pumpkin seed over each loaf. Lightly press into surface with back of a spoon.

Bake 60-70 minutes or until a wooden toothpick inserted in center comes out clean. Let stand in pan 10 minutes. Turn out onto a rack to cool.

Makes 2 loaves
Source: Breads by Sharon Tyler Herbst, 1983