Friday, September 30, 2011

Pumpkin Date & Walnut Bread

This chilly wet weather has put me in a Fall baking mood. I suppose being the last day of September, you could say it’s about time! I do try to find somewhat healthier recipes, and while this may not be the healthiest, it is fairly wholesome and terribly delicious! mmm! the house smelled so delicious I could hardly wait for this bread to be done. (shhh! it was so good I even had two pieces!).

This recipe is from

Pumpkin Date & Walnut Bread

makes 1 loaf


  • 3/4 cup all purpose flour, unbleached
  • 3/4 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon of baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon of cloves
  • 1/3 cup milk (I used coconut milk)
  • 1/2 teaspoon vanilla
  • 1/3 cup canola oil
  • 3/4 cup white sugar
  • 1/3 cup dark brown sugar
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/2 cup chopped walnuts
  • 1/3 cup chopped dates


  1. Mix all the dry ingredients (including spices) together in one bowl. Mix the milk and the vanilla together in another bowl or container.
  2. Mix the sugar and the canola oil in a mixer until it is completely blended. This will take about 2 minutes on medium speed.
  3. Add the eggs one at a time. Add the pumpkin and blend well.
  4. Add the flour mixture in thirds alternating with the milk, starting and ending with the flour mixture. Mix until just blended. Stir in the nuts and dates.
  5. Place in greased 9 X 5-inch loaf pan and bake at 350 degrees for 1 hour or until done. Test for doneness with a toothpick, when it comes out clean or with just a few crumbs the loaf is done. This is a very moist bread.
  6. Let the loaf rest in the pan for 10 minutes or so. Remove from pans and place on cooling rack for 30 minutes before slicing.

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