Pumpkin Walnut Date Bread
A moist, spiced pumpkin bread with crunchy walnuts and sweet dates, perfect for autumn mornings, holiday gatherings, or cozy snacking with warm beverages.
Ingredients
Instructions
- Combine all dry ingredients in a large bowl.
- Add wet ingredients and beat at medium speed about one minute.
- Fold in chopped walnuts and chopped dates.
- Pour batter into a 2-quart (9 x 5-inch) loaf pan.
- Bake at 375°F (190°C) for 1 hour until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For best results, ensure your pumpkin is well-mashed and free of lumps for a smooth batter. You can substitute half of the walnuts with pecans or omit them altogether for a nut-free version. If you don’t have fresh dates, dried ones will work too but may alter the sweetness slightly. For extra flavor, consider adding a teaspoon of vanilla extract or incorporating chocolate chips.
Serving Suggestions
This delicious bread can be enjoyed warm or at room temperature. Serve it with a spread of cream cheese or butter for an extra treat. It pairs beautifully with Creamy Cucumber Slaw for a light lunch or can be enjoyed as a sweet breakfast alongside your morning coffee. Consider slicing it and toasting for a delightful texture.
Storage & Reheating
Store leftover pumpkin walnut date bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. To reheat, wrap individual slices in foil and warm them in a 350°F oven for about 10 minutes for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Walnut Date Bread contains roughly 439 calories, with 7g protein, 55g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (49% of the Daily Value) and vitamin C (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 919mg per serving (40% 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! Simply roast and mash it until smooth. About 1 1/2 cups of fresh pumpkin will yield the right amount needed for the recipe. Just be sure to drain any excess moisture to avoid a soggy loaf.
What can I substitute for eggs in this recipe?
For each egg, you can use 1/4 cup unsweetened applesauce or 1/4 cup mashed banana as a substitute. This will maintain moisture and bind the ingredients together while adding a hint of sweetness.
How can I add more spices to enhance the flavor?
Feel free to increase the cinnamon and nutmeg for a spicier flavor profile. You can also add a pinch of cloves or ginger for a warm, aromatic touch. Adjust according to your taste preference to create a bread that suits your palate.
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).