Pumpkin Date Nut Bread
Infuse your kitchen with the warm, cozy aromas of fall with this Pumpkin Date Nut Bread, a moist and flavorful twist on classic pumpkin bread. Packed with nutrient-rich pumpkin puree, sweet chopped dates, and crunchy walnuts or pecans, this loaf masterfully blends warm spices like cinnamon, nutmeg, and cloves for a perfectly balanced bite. With just 20 minutes of prep time and simple, pantry-friendly ingredients, this quick bread recipe is ideal for holiday gatherings, breakfast spreads, or an indulgent snack. Its irresistibly tender texture and lightly spiced sweetness make it a show-stopping seasonal treat, whether served fresh or stored for later. If you're looking for a comforting autumn recipe, this pumpkin bread is a must-try!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 2 large eggs
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.75 cup dates, chopped
- 0.75 cup walnuts or pecans, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan, or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In another medium mixing bowl, beat the eggs. Stir in the pumpkin puree, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix just until combined. Be careful not to overmix, as this can make the bread dense.
Gently fold in the chopped dates and walnuts (or pecans) until evenly distributed in the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve and enjoy! The 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 |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 39.3 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 217 mg | 5% | |
*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.
