Hazelnut Date Pumpkin Bread

• 5 cups all-purpose 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

1. Preheat oven to 350u0b0. 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.
2. 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.
3. Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

flour, sugar, baking soda, ground cinnamon, salt, ground ginger, ground cardamom, eggs, solidpack pumpkin, milk, canola oil, vanilla, hazelnuts, dates

Taken from www.tasteofhome.com/recipes/hazelnut-date-pumpkin-bread/ (may not work)