Earl Grey Tea and Medjool Dates Loaf

local_grocery_store Ingredients

• 250g Medjool dates, pitted and chopped
• 1 cup Earl Grey tea, brewed and cooled
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup muscovado sugar
• 1/2 cup roasted pumpkin, mashed
• 1/4 cup vegetable oil
• 1/2 cup almond milk
• 1 tsp vanilla extract

restaurant_menu Method

1. 1.Preheat your oven to 350°F (180°C). Grease a 9-inch (23cm) Bundt tin or a 9x5-inch (23x13cm) loaf pan.
2. 2.In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3. 3.In another mixing bowl, whisk together the brewed tea, mashed pumpkin, muscovado sugar, vegetable oil, almond milk, and vanilla extract.
4. 4.Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the chopped dates.
5. 5.Pour the batter into the prepared tin or pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. 6.Allow the loaf to cool in the tin or pan for 10 minutes before removing it and transferring it to a wire rack to cool completely.

lightbulb_outline Tips

• chevron_rightFor a festive twist, add leftover roasted pumpkin to the recipe. You can serve this dessert in a Bundt tin for a spectacular presentation or go old school and traybake it.