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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
  • Total Time
    Prep: 30 min. Bake: 1 hour + cooling
  • Makes
    2 loaves (16 slices each)


  • 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
  • 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


  • 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.
  • Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 slice: 296 calories, 14g fat (3g saturated fat), 33mg cholesterol, 134mg sodium, 42g carbohydrate (30g sugars, 2g fiber), 3g protein.

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