Ingredients for Pumpkin Date Nut Bread
- 1 cup (2 sticks) softened butter
- 1 ¾ cups granulated sugar
- Eggs
- 1 (15 ounce) can pumpkin puree
- 1 tablespoon orange zest
- ¼ cup fresh orange juice
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Cinnamon
- Ground Cloves
- Pumpkin Pie Spice
- Walnuts
- Pitted Dates
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How to Make Pumpkin Date Nut Bread
- Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, cream together 1 cup (2 sticks) softened butter, 1 ¾ cups granulated sugar, and 1 large egg. Beat in a second large egg until the batter is smooth and well combined.
- Stir in 1 (15 ounce) can pumpkin puree, 1 tablespoon orange zest, and ¼ cup fresh orange juice.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt. Stir in 1 cup chopped dates and 1 cup chopped walnuts or pecans.
- Gently pour the dry ingredients into the wet ingredients and stir by hand just until moistened. Do not overmix.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, tent loosely with foil.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
194 g
Sugar
1464g
Fat
328g
Carbs
204g
