Pumpkin Date Bread Recipe

Name: Pumpkin Date Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 eggs, beaten; 3 c. sugar; 1 (16 oz.) can pumpkin; 1 c. oil; 1/3 c. water; 1/2 tsp. vanilla; 3 1/2 c. flour (all-purpose); 1 1/2 tsp. cinnamon; 1 tsp. salt; 1 tsp. baking soda; 1 (8 oz.) pkg. pitted dates; 1 1/2 c. pecans, chopped

Servings: persons

4 eggs, beaten
3 c. sugar
1 (16 oz.) can pumpkin
1 c. oil
1/3 c. water
1/2 tsp. vanilla
3 1/2 c. flour (all-purpose)
1 1/2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 (8 oz.) pkg. pitted dates
1 1/2 c. pecans, chopped

1
Combine eggs and sugar in large bowl.
2
Stir in pumpkin, oil, water and vanilla until blended.
3
Stir together flour, cinnamon, salt and baking soda.
4
Add to pumpkin mixture, stirring until just combined.
5
Fold in dates and nuts.
6
Pour mixture into four greased 7 x 3 x 2-inch baking pans or two greased 9 x 5 x 3-inch baking pans.
7
Bake in a 350u00b0 oven for about 55 minutes for smaller loaves; about 65 minutes for larger loaves or until toothpick inserted near the center comes out clean.
8
Cool bread 10 minutes on wire racks.
9
Loosen sides; remove from pans.
10
Cool completely on rack.
11
Wrap and store overnight before slicing.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 eggs, beaten, 3 c. sugar, 1 (16 oz.) can pumpkin, 1 c. oil, and more.

Yes, Pumpkin Date Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Date Bread

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