Pumpkin Quick Bread Recipe

5 1 2
Pumpkin Quick Bread Recipe
Pumpkin Quick Bread Recipe photo by Taste of Home
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Pumpkin Quick Bread Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 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 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 9x5-in. loaf pans.
Combine topping ingredients; sprinkle over batter. Bake at 350° 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.
Originally published as Pumpkin Date Bread in Taste of Home October/November 2003, p41

Nutritional Facts

1 slice: 220 calories, 9g fat (1g saturated fat), 20mg cholesterol, 96mg sodium, 34g carbohydrate (21g sugars, 2g fiber), 3g protein.

  • 1 cup applesauce
  • 1 cup canned pumpkin
  • 2/3 cup vegetable oil
  • 3 eggs
  • 1/2 cup milk
  • 1/3 cup molasses
  • 1 teaspoon 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
  1. 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 9x5-in. loaf pans.
  2. Combine topping ingredients; sprinkle over batter. Bake at 350° 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.
Originally published as Pumpkin Date Bread in Taste of Home October/November 2003, p41

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MY REVIEW
kellyannm User ID: 5044935 129925
Reviewed Oct. 18, 2010

"This bread was VERY good! The flavors blend together very well. I liked the brown sugar, cinnamon and nut topping. I will definitely make this again."

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