Spicy Pumpkin Bread with Dates, Nuts & Raisins
photo by MA HIKER
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
3 breads
ingredients
- 236.59 ml canned pumpkin
- 118.29 ml butter, softened
- 295.73 ml sugar
- 2 eggs
- 78.78 ml sour cream
- 4.92 ml vanilla
- 354.88 ml flour
- 4.92 ml baking soda
- 2.46 ml baking powder
- 9.85 ml pumpkin pie spice
- 118.29 ml chopped walnuts
- 118.29 ml golden raisin
- 118.29 ml chopped dates
directions
- Beat together first 6 ingredients until blended.
- combine and add the remaining ingredients and stir until dry ingredients are just moistened.
- Do not overmix.
- Divide batter between 3 greased mini-loaf foil pans, 6x3x2-inch, place pans on a cookie sheet, and bake in a 350 F.
- oven for 35 to 40 minutes, or until a cake tester, inserted in center, comes out clean.
- Allow to cool in pan for 15 min.
- and then remove from pans and continue cooling on a rack.
- Serve with sweet whipped butter, Yields 3 mini-loaves.
- Easiest& Best!
- Coffee Cakes and Quick Breads.
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Reviews
-
This is wonderful! Fragrant and moist with just the right amount of fruit and nuts. I feel like I struck it rich, because I chose this recipe to use up small amounts of pumpkin and dates I had in the kitchen. I cut the recipe to 2/3 and made one medium loaf. Thank you so much for the recipe, Olga. I'll be baking it again.
-
Excellent! I omitted the raisins and dates (not by choice, I just didn't have any at the time) and it was the best pumpkin bread I have ever had! I can't wait to try it with the raisins and dates! Thank you so much for sharing, this one is a keeper for sure! I also frosted some of them with a cream cheese icing and brought them to my daughter's Halloween party, they disappeared within moments.
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RECIPE SUBMITTED BY
Olha7397
Canada