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Pumpkin Quick Bread

 Pumpkin Quick Bread
Fall and Halloween are a time of harvest, and what better opportunity to combine two of the season's bounties - pumpkin and apples - to make this delightful quick bread? The brown sugar and nut topping gives it the finishing touch. -Helen Phillips, Horseheads, New York
32 ServingsPrep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 1 cup applesauce
  • 1 cup canned pumpkin
  • 2/3 cup vegetable oil
  • 3 eggs
  • 1/2 cup milk
  • 1/3 cup molasses
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3-2/3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1 cup chopped dates
  • 1 cup chopped pecans
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1/2 teaspoon ground cinnamon

Directions

  • In a large bowl, combine the first seven ingredients; mix well.
  • Combine the flour, sugar, baking soda, cinnamon, nutmeg and baking
  • powder; gradually add to pumpkin mixture and mix well. Stir in
  • dates and pecans. Pour into two greased 9-in. x 5-in. loaf pans.
  • Combine topping ingredients; sprinkle over batter. Bake at 350°

2 of 2

Pumpkin Quick Bread (continued)

Directions (continued)

  • for 55-65 minutes or until a toothpick comes out clean. Cool for 15
  • minutes before removing from pans to wire racks. Yield: 2 loaves.
Nutritional Facts: 1 serving (1 slice) equals 220 calories, 9 g fat (1 g saturated fat), 20 mg cholesterol, 96 mg sodium, 34 g carbohydrate, 2 g fiber, 3 g protein.