Pumpkin Date bread
Pumpkin date bread is a soft, moist twist on classic pumpkin bread, with sweet dates tucked into every slice. It is an easy quick bread to make when you want something a little different.
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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