Pumpkin Bread With Dates and Pecans

Published on November 13, 2011

This first recipe is for 2 9″ by 5″ metal loaf pans, or 3 8″ by 4″ metal loaf pans. Make sure the bottom of the loaf pans are the same as the top or you could have muffin topped loaves because the pans weren’t big enough and the batter spills over the sides.
For 1 9″ by 5″ loaf, see second recipe below.

Pumpkin Bread With Dates and Pecans

Ingredients

Topping Ingredients

For each loaf use:

Instructions

Butter 2 9″ by 5″ or 3 8″ by 4″ loaf pans and line the bottom with waxed paper or parchment paper and butter the paper.

Mix the dry ingredients together in a small bowl. Whisk together the oil, eggs, pumpkin and water in another bowl. Stir the wet ingredients into the dry just until just blended and fold in add the pecans and dates.

Pour the batter into the prepared pans and sprinkle with the cinnamon sugar and chopped pecans toppings. Bake in a 325 degree oven for 60 to 70 minutes, or until top springs back. Cool 10 minutes, Remove from pans, peel off the paper and cool on a wire rack.

This bread can be made ahead of time and frozen. It also keeps for a week in the refrigerator.

Pumpkin Bread With Dates and Pecans

For 1 9″ by 5″ loaf:

Ingredients

Topping Ingredients

Instructions

Butter 1 9″ by 5″ loaf pan and line the bottom with waxed paper or parchment paper and butter the paper.

Mix the dry ingredients together in a small bowl. Whisk together the oil, eggs, pumpkin and water in another bowl. Stir the wet ingredients into the dry just until just blended and fold in add the pecans and dates.
Pour the batter into the prepared pan and sprinkle with the cinnamon sugar and chopped pecans topping. Bake in a 325 degree oven for 60 to 70 minutes, or until the top springs back. Cool 10 minutes, remove from pan, peel off the paper and cool on a wire rack.




>