Pumpkin Date & Nut Bread

This recipe for Pumpkin Date & Nut Bread combines two of my fondest childhood memories – my Grandmother’s pumpkin bread and a fabulous date and nut bread my mother used to buy for us as a treat near the holidays.

As Thanksgiving approaches recipes using pumpkin come to mind.  This pumpkin date and nut bread is great served as a dessert or for breakfast with a cup of coffee or tea.


  • 2 2/3 cups sugar
  • 2/3 cups vegetable oil
  • 4 eggs
  • 2 cups pumpkin (solid pack, canned)
  • 3 1/3 cups flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 2/3 cup water
  • 2/3 cup chopped pecans or walnuts
  • 2/3 cup chopped dates


  • Preheat oven to 350°.
  • Using a mixer, cream oil and sugar in a large bowl. Add eggs, 1 at a time, mixing after each.
  • Stir in pumpkin.
  • Sift dry ingredients together and beat into creamed mixture.
  • Beat in water.
  • Toss nuts and dates in a tiny bit of flour just to coat; add to batter and blend.
  • Place batter in two 9×5 greased loaf pans.
  • Bake for 1 hour; test for doneness and bake a little longer, if necessary.
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