Karen's Pumpkin Date Bread recipe

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Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon baking powder
¼ teaspoon ground cloves
⅓ cup buttermilk
½ teaspoon vanilla extract
1 ⅓ cups raw sugar
⅓ cup shortening, softened
2 eggs
1 cup pumpkin puree
⅓ cup chopped dates

Nutrition Info

351.9 calories
carbohydrate: 61.3 g
cholesterol: 46.9 mg
fat: 10.3 g
fiber: 2.3 g
protein: 5.3 g
saturatedFat: 2.7 g
servingSize: -
sodium: 578.8 mg
sugar: 37.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

  2. Sift flour, baking soda, salt, cinnamon, baking powder, and cloves together in a bowl.

  3. Mix buttermilk and vanilla extract together in a small bowl.

  4. Beat sugar and shortening in a large bowl with an electric mixer until light and fluffy. Beat in eggs. Beat in pumpkin puree. Add flour mixture in 3 batches, alternating with buttermilk mixture, beating batter briefly after each addition.

  5. Fold dates into the batter. Pour batter into the prepared loaf pan.

  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Recipe Yield

1 loaf

Recipe Note

This is my favorite recipe around the holidays. The combinations I thought up work very well together. The recipe originally was my grandmother's. I added the dates and everyone was wild about it.

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