Steamed Pumpkin Bread with Walnuts and Dates Recipe

Name: Steamed Pumpkin Bread with Walnuts and Dates
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all purpose flour; 1/2 cup whole wheat flour; 1/2 cup yellow cornmeal; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup chopped dates; 1/4 cup chopped walnuts; 2/3 cup buttermilk; 1/2 cup canned pure pumpkin; 1/2 cup honey; 1 large egg yolk

Servings: persons

1
Generously butter 1 empty 28-ounce can.
2
Place small rack on bottom of large pot.
3
Pour enough water into pot to reach depth of 3 inches.
4
Bring water to boil
5
Mix first 5 ingredients in large bowl.
6
Stir in dates and walnuts.
7
Whisk buttermilk, pumpkin, honey and yolk in medium bowl.
8
Add to dry ingredients.
9
Stir just until blended.
10
Transfer to can.
11
Cover can with buttered foil, buttered side down.
12
Secure foil tightly by tying kitchen string around can just below top rim.
13
Place can on rack in pot; pour enough additional hot water into pot so that water level is 2/3 up sides of can.
14
Bring water to boil.
15
Cover pot; reduce heat to medium-low and simmer until wooden skewer inserted into center of bread comes out clean, occasionally adding more hot water to pot to maintain water level, about 1 1/2 hours.
16
Using tongs, transfer can to another rack.
17
Cool 10 minutes.
18
Remove foil.
19
Run knife around sides of bread.
20
Gently shake can to remove bread.
21
(Can be made 1 day ahead.
22
Cool completely.
23
Return bread to can.
24
Cover tightly with foil and secure with string.
25
Store at room temperature.
26
Steam bread in covered can on rack set over simmering water until heated through, about 15 minutes.)
27
Cut into slices.
28
Serve warm.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 cup all purpose flour, 1/2 cup whole wheat flour, 1/2 cup yellow cornmeal, 1 teaspoon baking soda, and more.

Yes, Steamed Pumpkin Bread with Walnuts and Dates 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.

That's it — enjoy your meal!

Steamed Pumpkin Bread with Walnuts and Dates

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions