Pumpkin date bread is a fun twist on classic pumpkin bread, with sweet dates tucked into every slice. The pumpkin keeps the bread soft and moist while the dates add little bursts of natural sweetness. It is an easy bread to make when you have a can of pumpkin in the pantry and want something a little different from your usual pumpkin bread.
Pumpkin date bread is one of my favorite recipes from my grandma. I truly love recipes that have a history behind them and that are also delicious, and this one checks both boxes for me. I've spent a lot of time updating and tweaking old recipes over the years, but this is one that needs no tweaking. It is exactly the kind of recipe I love to keep just as it was when grandma used to make it.
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Ingredients
- Flour
- Baking soda
- Salt
- Cinnamon
- Allspice
- Ground cloves
- White sugar
- Neutral oil
- Eggs
- Canned pumpkin
- Water
- Dates
See recipe card for quantities.
Instructions
Use this section for process shots, alternating between the step and image showing the step.
Step 1: Chop the dates into small pieces and set aside. Combine the flour, baking soda, salt, cinnamon, allspice and cloves in a small bowl and set aside.
Step 2: Beat the eggs and then add the sugar and oil to the mixing bowl and mix on medium speed until fully blended. Add the pumpkin and water and mix until combined.
Step 3: Add the flour mixture to the mixing bowl and mix on medium speed just until combined.
Step 4: Fold in chopped dates and stir until they are even distributed.
Step 5: pray a Bundt pan with cooking spray. Pour the batter into the pan and spread it evenly. Bake at 350 degrees for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Substitutions and Variations
- Gluten free - to make this recipe gluten free, use a one-for-one gluten free flour such as Bob's Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur's Gluten Free Measure for Measure Flour.
- Vegan - to make this recipe vegan, you will need to use an egg replacer such as Bob's Red Mill Egg Replacer or make flax eggs. To make 2 flax eggs, add 2 tablespoons of flax meal and 6 tablespoons of water to a small bowl. Mix well and let sit for 10 minutes.
- Spices - instead of cinnamon, allspice and cloves, you could substitute 1 and ¼ teaspoons of pumpkin pie spice.
- Dates - if you don't want to add dates, you can leave them out or you could also add 1 cup of chocolate chips instead.
- Nuts - if you want to add nuts, you can add up to ½ cup of finely chopped nuts. Pecans or walnuts are always great choices.
Equipment
A stand mixer or hand mixer is helpful for this recipe.
Storage
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Next Level Tips
- If you love pumpkin bread, check out my other pumpkin bread with pumpkin seed streusel topping. Or my other pumpkin recipes like pumpkin breakfast cookies, gluten free pumpkin cake or pumpkin pecan cheesecake.
- Make sure to use enough cooking spray on the Bundt pan so that the bread doesn't stick and don't forget the inner ring.
- To remove the pumpkin date bread from the Bundt pan, place a cake plate, serving plate or cake board over the Bundt pan and then flip them over. Carefully lift the Bundt pan. If the bread sticks, tap the Bundt pan to release it. If that doesn't work, flip the Bundt pan back over. Gently run a knife along the inner ring or any spots on the outer ring that you may have missed with the cooking spray.
- Sprinkling powdered sugar on top adds a nice visual contrast without adding much sugar. If using the powdered sugar, sprinkle on when the bread is fully cooled or just before serving. If you sprinkle powdered sugar on warm bread, it will just melt into the bread.
FAQ
You can use any dates you wish. I find that Medjool dates are the easiest to find and work perfectly.
Yes. However, fresh pumpkin would need to be cooked, pureed and drained first. I find it easiest just to use canned pumpkin unless you have extra fresh pumpkin.
Cut the dates in half lengthwise and remove the pit and stem if applicable. Then slice the date widthwise. You can cut dates like anything else. The only tricky part of cutting dates is that they're sticky. That's ok. Just separate them a bit before you add them to the batter. Then fold the dates in and stir until they separate even further.
Related
Looking for other recipes like this? Try these:
Pumpkin Date bread
Ingredients
- 1 ⅔ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ground cloves
- 1 ¾ cups sugar
- ½ cup neutral oil
- ½ cup water
- 2 eggs beaten
- 1 cup canned pumpkin puree
- 1 cup dates chopped
- powdered sugar for dusting optional
Instructions
- Preheat the oven to 350℉. Spray a Bundt pan with cooking spray and set aside.
- Add the flour, baking soda, salt, cinnamon, allspice and ground cloves to a small bowl. Mix well and set aside. Chop the dates into small pieces and set aside.
- In the mixing bowl, beat the eggs and then add the white sugar and oil. Mix on medium until combined and fluffy.
- Add the pumpkin puree and water and mix on medium until combined.
- Add the flour mixture and mix on medium until combined.
- Fold in the chopped dates and stir until the dates are evenly distributed.
- Pour the batter into the Bundt pan and spread it evenly
- Bake for 60 to 65 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for at least 30 minutes before turning out onto on a serving plate.
- Optional: sprinkle with powdered sugar when the bread is cool or just before serving.
- Enjoy!
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