Pumpkin, Date, Nut, Raisin Bread
A moist, flavorful pumpkin bread studded with dates, raisins, and nuts, perfect for autumn mornings or holiday snacking, offering warm spices and hearty texture.
Ingredients
Instructions
- Mix oil and sugar together.
- Add eggs to the mixture and beat well.
- Sift all dry ingredients together: flour, salt, soda, cinnamon, and nutmeg.
- Add the dry ingredients to the egg mixture, then stir in pumpkin.
- If the pumpkin mixture is too thick, add water to loosen it.
- Stir in raisins, chopped dates, and nuts.
- Pour the batter into well-greased loaf pans lined with waxed paper.
- Bake at 350°F (175°C) for about one hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a healthier twist, consider using applesauce in place of some of the oil, which keeps the bread moist while reducing fat. If you prefer natural sweetness, substitute half the sugar with honey or maple syrup. Experiment with spices; adding ginger or cloves can enhance the flavor profile. Ensure your pumpkin is well-pureed for a smoother batter.
Serving Suggestions
This Pumpkin, Date, Nut, Raisin Bread is delicious served warm with butter or cream cheese. Consider pairing it with a cup of coffee or tea for a delightful breakfast or snack. It also makes a great addition to a brunch spread alongside Aunt Leona'S Pancakes or Pork Chops In Sour Cream for a varied menu.
Storage & Reheating
Allow the bread to cool completely before storing it. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to three days or refrigerated for up to a week. For longer storage, slice and freeze individual pieces, then reheat in the microwave or toaster.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin, Date, Nut, Raisin Bread contains roughly 1137 calories, with 12g protein, 147g carbohydrates, and 61g fat. It is an excellent source of dietary fiber (63% of the Daily Value), iron (28% of the Daily Value), and calcium (25% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 932mg per serving (41% 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 absolutely use fresh pumpkin! Just make sure to cook and puree it until smooth. Fresh pumpkin may have a slightly different moisture content, so you might need to adjust the water in the recipe accordingly.
What type of nuts work best in this bread?
Walnuts and pecans are the most commonly used nuts for this recipe as they add a lovely crunch. However, feel free to experiment with almonds or hazelnuts for a different flavor. Just chop them roughly before adding to the batter.
How can I make this recipe gluten-free?
To make this Pumpkin, Date, Nut, Raisin Bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking soda and other ingredients are also certified gluten-free. The texture may vary slightly, but it should still be delicious!
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).