Pumpkin Walnut Bread with Dates

1 from 1 vote

Pumpkin Walnut Bread with Dates

This sweet-bread is dense and full of great flavors of pumpkin, cinnamon and cloves. Walnuts and dates add a unique texture. Super moist and delicious.

Prep Time5

Cook Time1

Total Time1 5

Course: Dessert - Sweet Breads

Servings: -16 slices

Calories: 366kcal

Author: Good Dinner Mom

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.

Nutrition