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Pumpkin Date Nut Bread

Pumpkin Date Nut Bread
We think this a moist and yummy bread. It is full of nuts and is topped with a pretty caramel-colored glaze. The flavors remind me of autumn.—Wendy Rusch, New Richmond, Wisconsin
32 ServingsPrep: 30 min. Bake: 1 hour + cooling

Ingredients

  • 3-1/2 cups all-purpose flour
  • 3 cups sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup canola oil
  • 1/3 cup water
  • 1/2 teaspoon vanilla extract
  • 1 package (8 ounces) pitted dates, chopped
  • 1-1/2 cups chopped pecans
  • CARAMEL GLAZE:
  • 1/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1/4 cup butter, cubed
  • 1/4 cup heavy whipping cream
  • 2/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  • In a large bowl, combine the flour, sugar, cinnamon, baking soda and
  • salt. In a small bowl, whisk the eggs, pumpkin, oil, water and
  • vanilla. Stir into dry ingredients just until moistened. Fold in
  • dates and pecans.
© Taste of Home 2013

2 of 2

Pumpkin Date Nut Bread (continued)

Directions (continued)

  • Transfer to two greased 9-in. x 5-in. loaf pans. Bake at 350° for
  • 60-70 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pans to wire
  • racks.
  • For glaze, in a small heavy saucepan, combine the brown sugar, sugar,
  • butter and cream. Cook and stir over low heat until sugar is
  • dissolved.
  • Increase heat to medium. Do not stir. Cook for 3-6 minutes or until
  • bubbles form in center and syrup turns amber brown. Remove from the
  • heat; transfer to a small bowl. Cool to room temperature. Add
  • confectioners' sugar and vanilla; beat until smooth. Drizzle over
  • loaves. Yield: 2 loaves (16 slices each).
Nutrition Facts: 1 slice equals 296 calories, 14 g fat (3 g saturated fat), 33 mg cholesterol, 134 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.
© Taste of Home 2013