Pumpkin Date Bread
Indulge in the cozy flavors of fall with this irresistibly moist Pumpkin Date Bread, a perfect blend of seasonal spices, sweet pumpkin puree, and rich Medjool dates. This one-bowl recipe combines the warm aromatics of cinnamon, nutmeg, and ginger with a touch of vanilla, creating a comforting loaf that’s as delicious as it is fragrant. Chopped dates add natural sweetness and chewy texture, while optional walnuts or pecans provide a delightful crunch. Ideal for breakfast, a midday snack, or holiday gatherings, this easy-to-make quick bread bakes to perfection in just an hour and stays fresh for days. Whether served plain, with a smear of butter, or toasted alongside your favorite fall beverage, Pumpkin Date Bread is a crowd-pleaser that celebrates the flavors of the season.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 1 cup light brown sugar
- 0.5 cups granulated sugar
- 2 eggs
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 0.25 cups whole milk
- 1 cup medjool dates, chopped
- 0.5 cups walnuts or pecans, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes, using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Then mix in the pumpkin puree and vanilla extract until fully combined.
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Fold in the chopped dates and nuts (if using) with a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then use the parchment paper overhang to lift it out of the pan and transfer it to a wire rack to cool completely.
Slice and serve! This bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 3151 mg | 137% | |
| Total Carbohydrate | 690.5 g | 251% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 463.9 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 604 mg | 46% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3096 mg | 66% | |
*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.
