Ingredients
5 cups all-purpose flour2-1/2 cups sugar4 teaspoons baking soda1-3/4 teaspoons ground cinnamon1-1/2 teaspoons salt3/4 teaspoon ground ginger3/4 teaspoon ground cardamom2 large eggs, room temperature1 can (29 ounces) pumpkin1 cup 2% milk1 cup canola oil1 teaspoon vanilla extract2 cups chopped hazelnuts2 cups chopped dates
Preparation
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.
