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Pumpkin Date Bread

Moist and delicious, this tea bread is the perfect addition to your holiday table. Serve warm with honeyed cream cheese for a delectable breakfast or brunch treat.

Canned pumpkin purée works well here — or try making your own with our recipe. This recipe makes 2 loaves, so you can give one as a gift or freeze it for later.

18 Servings




1 cup

canola oil

2 cups

unsweetened pumpkin purée

1 cup

chopped, pitted dates

1 cup

chopped pecans or walnuts

3 ½ cups

unbleached all-purpose flour

2 tsp

baking soda

½ tsp

baking powder

2 ¾ cups


½ tsp


1 tsp

ground nutmeg

½ tsp

ground cloves

1 tsp

ground cinnamon


Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter 2 full-size loaf pans and set aside.

Whisk the eggs with the oil in a medium bowl. Add the pumpkin, dates and nuts, and stir to combine.

In a separate large bowl, sift or whisk together the flour, baking soda, baking powder, sugar, salt and spices. Add the pumpkin-date mixture and stir to blend. Don't over-mix.

Divide the batter between the prepared pans. Bake until the bread has set and a skewer inserted into the center of the loaf comes out clean, about 90 minutes. Transfer the pans to a wire rack and cool for 15 minutes. Turn the loaves out of the pans to finish cooling on the rack.

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