Pumpkin walnut bread with dates is a perfect bread for gift-giving. Pureed pumpkin with cinnamon and cloves, not to mention the walnuts and dates that add a nice texture.
Here we go with another pumpkin-themed recipe, and this is a heavy one. Literally. This pumpkin walnut bread with dates weighed over three pounds out of the oven! Needless to say, it is one dense piece of sweet-bread. It is also super moist, beautifully textured and unique. My taste-testers all thought it was delicious and this recipe even was given a “perfecto” rating from one discerning taster.
The pumpkin, cinnamon and cloves are fragrant and will satisfy any festive craving. The walnuts and dates are chopped roughly so the chunks are big which makes each bite a real treat. I used regular pitted dates that I found in the bulk aisle of Whole Foods and in fact, these dates work better than Medjool dates and are much cheaper.
This beauty was delicious right out of the oven, but it does not slice well the first day. If you can stand to wait, wrap the bread in plastic wrap and refrigerate for a day or two. The loaves also freeze beautifully so you can start your holiday baking right now!
Pumpkin Walnut Bread with Dates
Ingredients
- 2 Tbsp bread crumbs plain (optional)
- 2 cups all-purpose flour
- ¼ cup almond flour adds a delicious tender texture
- 2 tsps baking soda
- ½ tsps salt
- 1 ½ tsps cinnamon
- ½ tsps ground cloves
- 2 eggs
- 2 cups light brown sugar firmly packed
- ½ cup coconut oil melted (you can substitute canola or any other light oil)
- 2 cups pumpkin puree not pumpkin-pie filling
- 1 cup pitted dates each date cut into 2 or 3 pieces
- 1 cup walnuts rough chopped
Instructions
- Adjust an oven rack one-third up from the bottom of the oven and preheat the oven to 350F degrees. Butter a 9.25 x 5 x 3-inch loaf pan. Dust the pan with fine, dry plain bread crumbs and tap over the sink or a piece of paper to shake out excess crumbs. May also line with parchment after the butter if you don't have bread crumbs.
- Whisk together flour, almond flour, baking soda, salt, cinnamon, and cloves. Set aside.2 cups all-purpose flour, ¼ cup almond flour, 2 tsps baking soda, ½ tsps salt, 1 ½ tsps cinnamon, ½ tsps ground cloves
- In a large bowl, whisk eggs lightly to mix. Add brown sugar and oil and stir to combine. Mix in 2 cups pumpkin (NOT 2 cans!), dates and walnuts. Add the dry ingredients and mix only until they are smoothly incorporated.2 eggs, 2 cups light brown sugar, ½ cup coconut oil, 2 cups pumpkin puree, 1 cup pitted dates, 1 cup walnuts
- Turn into the prepared pan and smooth the top.
- Bake for 50-60 minutes in the loaf pan. If using smaller pans, check them after about 35 minutes. Bake until a cake tester or tooth pick inserted in the middle comes out just barely clean.
- Cool in the pan for 15 minutes. Cover with a rack, turn over the rack and the pan. Remove the pan, and then turn the loaf right side up again on the rack. Let cool completely.
- If possible, wrap the bread in plastic wrap and refrigerate several hours before slicing. Freezes well too.
Notes
- It will be a more delicious loaf if you use whole dates and cut them yourself rather than using pre-diced packaged dates-they are too sweet and the pieces are too small.
- If making smaller loaves, position oven rack on center rack. When I split this recipe between four loaf pans, 27 minutes is the perfect time. I would test with a toothpick at 25 minutes.
Recipe adapted from the incomparable Maider Heatter’s Cakes.
I’ve been baking my whole life. Followed this recipe exactly and it was a total flop. Did not bake well. Did not rise.
Hi Lain, I haven’t made this for a while and actually wanted to make a batch so I could address your comment after a fresh bake. I haven’t had time to do that yet but will bake the recipe this week and see if I had a typo or something in the original post. I’ll get back to you shortly.
I wonder if the recipe was misread. I read it as 2 cans of pumpkin puree not 2 cups twice. Maybe rewrite as 1 can of canned puree.
Hi Vicki, the recipe calls for 2 cups of pumpkin puree one time only.