Pumpkin Date Bread
Pumpkin Date Bread is a moist and flavorful treat that combines the sweetness of pumpkin and dates with the crunch of pecans. Perfect for fall gatherings or as a cozy breakfast option, this bread brings warmth and comfort to any table. Ideal for those who love a sweet, spiced loaf.
Ingredients
Instructions
- Combine eggs and sugar in a large mixing bowl. Stir in pumpkin, oil, water, and vanilla until blended.
- Stir together flour, cinnamon, salt, and baking soda.
- Add pumpkin mixture, stirring until just combined.
- Fold in dates and nuts.
- Pour mixture into 4 greased 7 x 3 x 2-inch pans or 2 (9 x 5 x 3-inch) pans.
- Bake in a 350° oven about 55 minutes for small loaves, 65 minutes for large loaves.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. If you don’t have pecans, walnuts or almonds are great substitutes. Make sure to chop the dates or raisins finely for even distribution in the bread. You can also add a pinch of nutmeg for a warm spice twist. This bread can be made ahead and freezes well; just wrap it tightly.
Serving Suggestions
Serve slices of Pumpkin Date Bread warm or at room temperature, perhaps with a spread of cream cheese for added richness. It pairs beautifully with a cup of tea or coffee. For a delightful brunch, consider serving it alongside Stuffed French Toast or a light fruit salad for a balanced meal. Add a drizzle of honey for extra sweetness if desired.
Storage & Reheating
To store leftovers, wrap the cooled bread in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread for up to 3 months. To reheat, thaw at room temperature and warm in a preheated oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Date Bread contains roughly 890 calories, with 5g protein, 77g carbohydrates, and 53g fat. It is an excellent source of dietary fiber (68% of the Daily Value), vitamin C (38% of the Daily Value), and calcium (30% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1592mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. To do this, roast and puree a small pumpkin until smooth, ensuring to drain any excess moisture. This will provide a fresher taste but may require you to adjust the moisture levels in the recipe slightly.
What can I substitute for eggs in this recipe?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water). This will maintain the moisture in the bread while making it suitable for those following vegetarian recipes.
How can I tell when the bread is done baking?
To check if the bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. If it comes out wet with batter, bake for an additional 5-10 minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).