Recipes Breads Basics Pumpkin Bread with Dates
Pumpkin Bread with Dates

Pumpkin Bread with Dates

Pumpkin Bread with Dates is rated 4.8 out of 5 by 4.
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Prep Time: 5 minutes
Cook Time: 60 minutes
Servings: 8
The handsome date palm flourishes in the desert climates of the Middle East and North Africa and in Southern California. The buttery rich fruits grow in large bunches containing up to a thousand dates. Varying from oval to elongated, they have a paper-thin skin and a long pit. Dates are classified as soft, semidry or dry, according to their moisture content. Medjool, Khadrawy and Halawy are the commonly marketed soft dates. Deglet Noor and Zahidy are the most popular semidry dates. Whole and pitted dates are available year-round.

Ingredients:

  • 1 1/2 cups sugar
  • 1 cup canned pumpkin puree
  • 2 eggs
  • 1/2 cup nut oil, such as walnut or almond or
      sunflower seed oil
  • 1 3/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. freshly grated nutmeg
  • 1 cup coarsely chopped pitted dates

Directions:

Preheat an oven to 350°F. Grease a 9-by-5-inch loaf pan or spray with nonstick cooking spray.

In a bowl, whisk together the sugar, pumpkin puree, eggs and oil until smooth, about 1 minute.

In another bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Add the flour mixture to the pumpkin mixture and beat until smooth and well combined, 1 to 2 minutes. The batter will be thick. Using a large rubber spatula, fold in the dates just until evenly distributed, no more than a few strokes. Do not overmix. Spoon the batter into the prepared pan.

Bake until the top is browned and crusty and develops a long center crack, 60 to 70 minutes. A toothpick inserted into the center of the loaf should come out clean.

Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the loaf onto the rack and let cool completely. Serve at room temperature, cut into thick slices. Makes one 9-by-5-inch loaf.
Adapted from Williams-Sonoma Collection Series, Muffins, by Beth Hensperger (Simon & Schuster, 2003).
Rated 5 out of 5 by from Will bake it again! I have tried a few of the recipes for bread and this is one of the best. I added pecans.
Date published: 2016-10-30
Rated 5 out of 5 by from Turned it into bourbon christmas loaf I added Bourbon soaked chopped dates, nuts, and dark chocolate disks. I baked the loaves in mini loaf pans until split at top and appeared cooked...maybe 30 min. It was great!
Date published: 2014-12-17
Rated 4 out of 5 by from Fall in Love with Fall This dessert loaf is really yummy with coffee, regular or decaf, but cut the sugar back to 3/4 cup or 1 cup. The dates are sweet, and no one needs to consume this much sugar anyway. Figure out how to incorporate toasted nuts like organic almonds or walnuts, and substitute whole-wheat flour for white flour or mix the two. Keep this, and yourself healthy! Do heed the first reviewer's advice to bake for a full 70 minutes. Cool on a rack for an hour or more, and then turn out onto the rack to cool completely before slicing. Your slices will not be thin, and they may not all be intact. Let the loaf have its way. Refrigerate and/or freeze. Reheat to serve. Seasonably swell and addictivel When organic berries return to markets nationwide, or just where you live, kick the habit.
Date published: 2014-10-13
Rated 5 out of 5 by from Wonderful home baked treat My husband and I have really enjoyed this bread. The dates give the bread a great flavor and texture. It does need to bake the full 70 minutes, as the center was to soft. Will make this again.
Date published: 2013-08-26
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