Spicy Pumpkin Bread with Dates Nuts Raisins
Warm, rich, and bursting with seasonal flavors, this Spicy Pumpkin Bread with Dates, Nuts, and Raisins is the ultimate autumn indulgence. Packed with cozy spices like cinnamon, nutmeg, and cloves, this moist pumpkin bread is elevated with the natural sweetness of chopped dates and raisins, while crunchy nuts add a delightful texture. The recipe is simple to make, requiring just 15 minutes of prep time before the loaf bakes to perfection in the oven. Perfect as a comforting breakfast, snack, or dessert, this pumpkin bread is a delicious way to celebrate the season. Plus, it stays moist for days, making it a great make-ahead treat or thoughtful gift during the holidays. Try this flavorful twist on a fall classic and savor the irresistible combination of spice, fruit, and crunch!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Unsalted butter, melted and cooled
- 1 cup Pumpkin puree
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Whole milk
- 0.5 cup Chopped dates
- 0.5 cup Chopped nuts (e.g., walnuts or pecans)
- 0.5 cup Raisins
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until well combined.
In a medium mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Mix until smooth.
Add the pumpkin puree, eggs, vanilla extract, and milk to the sugar mixture and whisk until the wet ingredients are fully incorporated.
Slowly fold the wet mixture into the dry ingredients, stirring until just combined. Do not overmix to avoid a dense texture.
Gently fold in the chopped dates, nuts, and raisins, ensuring they are 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 of the loaf comes out clean.
Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice the bread and serve. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
3953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 3142 mg | 137% | |
| Total Carbohydrate | 609.3 g | 222% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 383.5 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 481 mg | 37% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2484 mg | 53% | |
*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.
