Pumpkin Date Nut Bread
A moist, flavorful pumpkin bread packed with chopped pecans and sweet dates, complemented by warm cinnamon and cloves. Perfect for autumn gatherings, breakfast, or snack time, this bread offers a tender crumb and rich, nutty taste that appeals to both family and guests alike.
Ingredients
Instructions
- Cream butter and sugar gradually until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Blend in water, pumpkin, and sifted dry ingredients (flour, soda, salt, cinnamon, ground cloves).
- Fold in chopped pecans and cut-up dates.
- Pour batter into two greased 8½ x 4½ x 2½-inch loaf pans.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with applesauce. If you prefer a healthier option, use whole wheat flour instead of all-purpose flour. You can also add a dash of nutmeg for extra warmth. Make sure to measure your pumpkin accurately; too much can make the bread too dense. This recipe is versatile; feel free to experiment with different nuts or dried fruits.
Serving Suggestions
This Pumpkin Date Nut Bread is delightful on its own, but you can enhance the experience by serving it with cream cheese or a dollop of whipped butter. Pair it with a warm beverage like chai or coffee for a cozy breakfast or snack. It also pairs beautifully with Cherry Mountain Pie for a sweet finish to any meal.
Storage & Reheating
Allow the bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, and keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices. To reheat, place slices in a toaster or microwave for a quick warm-up, preserving its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Date Nut Bread contains roughly 789 calories, with 10g protein, 75g carbohydrates, and 57g fat. It is an excellent source of dietary fiber (56% of the Daily Value), iron (34% of the Daily Value), and calcium (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 857mg per serving (37% 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! Make sure to cook and puree it until smooth. You'll need about 2 cups of fresh pumpkin puree, which should be cooked until tender and cooled before adding it to the batter. The flavor will be slightly different, but equally delicious.
What can I substitute for pecans?
If you don't have pecans, walnuts or almonds are great alternatives. You can also omit the nuts altogether for a nut-free version. Just be aware that it may slightly alter the texture of the bread, but it will still be delicious.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil for the last 15-20 minutes of baking to prevent burning. Additionally, the bread should spring back when gently pressed.
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).