Praline Pumpkin Date Bread
Indulge in the rich, autumn-inspired flavors of Praline Pumpkin Date Bread, a moist and spiced dessert bread that strikes the perfect balance between cozy sweetness and nutty decadence. This recipe combines fragrant spices like cinnamon, nutmeg, and ginger with velvety pumpkin puree, creating a luscious base packed with the natural caramel-like sweetness of chopped dates and the crunch of toasted pecans. Finished with a luxurious praline glaze made from butter, brown sugar, and heavy cream, this loaf takes your fall baking to a whole new level. Perfect for holiday gatherings or as an afternoon treat with coffee, this easy-to-make bread is sure to become a seasonal favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted and slightly cooled
- 0.75 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 cups pure pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cups pitted dates, chopped
- 0.25 cups milk
- 0.5 cups pecans, chopped
- 3 tablespoons butter (for praline glaze)
- 0.25 cups brown sugar, packed (for praline glaze)
- 2 tablespoons heavy cream (for praline glaze)
- 0.25 cups powdered sugar (for praline glaze)
- 0.5 teaspoons vanilla extract (for praline glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, whisk together the melted butter, granulated sugar, brown sugar, pumpkin puree, eggs, and vanilla extract until smooth and fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chopped dates, milk, and chopped pecans gently until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the praline glaze, melt the butter in a small saucepan over medium heat. Stir in the brown sugar and heavy cream, and bring the mixture to a boil, stirring constantly. Boil for 1 minute, then remove from heat.
Whisk in the powdered sugar and vanilla extract until the glaze is smooth and slightly thickened.
Once the bread has cooled, drizzle the praline glaze over the top. Let it set for a few minutes before slicing and serving.
Nutrition Facts
Calories |
4469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.6 g | 252% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 2935 mg | 128% | |
| Total Carbohydrate | 649.7 g | 236% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 429.7 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 508 mg | 39% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2288 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
