Pumpkin Bread With Dates and Pecans

Published on November 13, 2011

Pumpkin Bread With Dates and Pecans



Butter 3 loaf pans and line the bottom with waxed paper and butter the paper. Mix the dry ingredients together in a small bowl. Beat the sugar and oil in a mixer, add the eggs and mix until blended. Then add the pumpkin, half of the flour mixture, the water, the other half of the flour, mixing in between. Then add the 1 cup of pecans and dates.
Pour the batter into the prepared pans and sprinkle with the cinnamon sugar and 4 tablespoons chopped pecans. Bake in a 325 degree oven for 1 1/2 hours. Remove from pans, peel off the waxed paper and cool on a cookie rack.
*Trader Joe’s Trader Grotto’s Sicilian (cold pressed) Extra Virgin Olive Oil is a blend of three olives from Sicily, packaged in Italy in a beautiful bottle. It’s light and delicious. Store it in the dark and use up within a month.

pumpkin display at Trader Joe's
Pumpkin Bread With Dates and Pecans