Pumpkin Date Bread


Moist and delicious, this tea bread is the perfect addition to your holiday table. Serve warm with honeyed cream cheese for a delectable breakfast or brunch treat.

Canned pumpkin purée works well here — or try making your own with our recipe. This recipe makes 2 loaves, so you can give one as a gift or freeze it for later.


4 large eggs
1 cup canola oil
2 cups unsweetened pumpkin purée
1 cup chopped, pitted dates
1 cup chopped pecans or walnuts
3 1/2 cups unbleached all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 3/4 cups Sugar
1/2 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon


Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter 2 full-size loaf pans and set aside.

Whisk the eggs with the oil in a medium bowl. Add the pumpkin, dates and nuts, and stir to combine.

In a separate large bowl, sift or whisk together the flour, baking soda, baking powder, sugar, salt and spices. Add the pumpkin-date mixture and stir to blend. Don't over-mix.

Divide the batter between the prepared pans. Bake until the bread has set and a skewer inserted into the center of the loaf comes out clean, about 90 minutes. Transfer the pans to a wire rack and cool for 15 minutes. Turn the loaves out of the pans to finish cooling on the rack.

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