Pumpkin Date Bread

Indulge in the cozy flavors of fall with this irresistibly moist Pumpkin Date Bread, a perfect blend of seasonal spices, sweet pumpkin puree, and rich Medjool dates. This one-bowl recipe combines the warm aromatics of cinnamon, nutmeg, and ginger with a touch of vanilla, creating a comforting loaf that’s as delicious as it is fragrant. Chopped dates add natural sweetness and chewy texture, while optional walnuts or pecans provide a delightful crunch. Ideal for breakfast, a midday snack, or holiday gatherings, this easy-to-make quick bread bakes to perfection in just an hour and stays fresh for days. Whether served plain, with a smear of butter, or toasted alongside your favorite fall beverage, Pumpkin Date Bread is a crowd-pleaser that celebrates the flavors of the season.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons ground ginger
• 0.5 teaspoons salt
• 0.5 cups unsalted butter
• 1 cup light brown sugar
• 0.5 cups granulated sugar
• 2 eggs
• 1 cup pumpkin puree
• 2 teaspoons vanilla extract
• 0.25 cups whole milk
• 1 cup medjool dates, chopped
• 0.5 cups walnuts or pecans, chopped (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.

Step 2

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

Step 3

In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes, using a hand or stand mixer.

Step 4

Add the eggs one at a time, beating well after each addition. Then mix in the pumpkin puree and vanilla extract until fully combined.

Step 5

With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.

Step 6

Fold in the chopped dates and nuts (if using) with a spatula until evenly distributed throughout the batter.

Step 7

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Remove the bread from the oven and let it cool in the pan for 10 minutes. Then use the parchment paper overhang to lift it out of the pan and transfer it to a wire rack to cool completely.

Step 10

Slice and serve! This bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(1313.8g)

Amount per serving	% Daily Value*
Calories	3801.9

Total Fat 109.7g	0%
Saturated Fat 37.7g	0%
Polyunsaturated Fat 2.0g
Cholesterol 508.2mg	0%
Sodium 3151.4mg	0%
Total Carbohydrate 690.5g	0%
Dietary Fiber 35.5g	0%
Total Sugars 463.9g
Protein 56.7g	0%

Vitamin D 108.8IU	0%
Calcium 604.0mg	0%
Iron 20.8mg	0%
Potassium 3095.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.8%

Protein: 5.7%

Carbs: 69.5%