Pumpkin Fruit Bread Recipe

Name: Pumpkin Fruit Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 each pumpkin puree (canned) (15 oz/2 cups); 2 cups sugar; ⅔ cups butter or margarine; 1/2 cup water; 3 large eggs; 2 1/2 cups flour, all-purpose; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon cloves; ⅔ cups dates or raisins, chopped; 1 cup walnuts chopped

Servings: persons

1 each pumpkin puree (canned) (15 oz/2 cups)
2 cups sugar
⅔ cups butter or margarine
1/2 cup water
3 large eggs
2 1/2 cups flour, all-purpose
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
⅔ cups dates or raisins, chopped
1 cup walnuts chopped

1
Preheat oven to 325F (160C).
2
Combine pumpkin, sugar, butter, water and eggs.
3
Beat 1 min.
4
at medium speed with an electric mixer.
5
Add flour, soda, salt, cinnamon and cloves.
6
Beat 1 min.
7
at medium speed.
8
Stir in dates or raisins and nuts.
9
Pour into a greased 8 x 4 inch or 9 x 5 loaf pan.
10
Bake for 50 to 60 minutes until done.
11
Cool in pan 5 minutes.
12
Remove from pan and cool completely.
13
NOTE: This tastes just as terrific after being frozen as it does fresh baked.

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 each pumpkin puree (canned) (15 oz/2 cups), 2 cups sugar, ⅔ cups butter or margarine, 1/2 cup water, and more.

Yes, Pumpkin Fruit 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 Fruit Bread

How did you like this recipe?

Frequently Asked Questions