Orange-Cranberry-Date Pumpkin Cake

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Try this soft fruity pumpkin cake. When I saw the contest ingredients that could be used in baked goods, orange and pumpkin immediately came to mind to tie them all together. What I came up with is extra special for you to bake and give to family and friends during the Holidays. You can easily make this in 12 muffin tins or double it in a bundt pan. For gift giving, mini loaf pans are nice. I’m giving you a choice of 3 delicious toppings: dust with confectioner’s sugar, frost it with neufchatel frosting or ice it with white chocolate icing. Or you can make multiple loafs and try all 3! This gets even better after it sits for a couple of days, the spice and orange flavors come out more.

Ingredients Nutrition


  1. Preheat oven to 350°F Grease a loaf pan.
  2. In a large bowl, beat together pumpkin, eggs, oil, vanilla, sugars, orange zest and grated ginger. Be sure to scrape the sides and bottom of the bowl.
  3. In a small bowl, whisk dry ingredients together. Beat into wet mixture until well combined. Be sure to scrape the sides and bottom of the bowl.
  4. Stir in cranberries, dates, and pecans, if desired.
  5. Pour into greased loaf pan and bake for 60-70 minutes, until tests clean.
  6. Let cool in pan for 10 minutes and then loosen edges with a butter knife and turn out onto a cooling rack.
  7. To serve: Dust cooled cake with powdered sugar or frost with frosting or drizzle with icing.
  8. Optional Frosting: Cream neufchatel and butter together. Beat in vanilla, orange zest and nutmeg. Beat in confectioner’s sugar until right consistency is reached. Add orange juice if it becomes too thick. Frost cake with frosting and sprinkle pecans over the frosting, if desired. You can also cut the loaf in half and frost in between layers.
  9. Optional Icing: In a 1-2 cup pyrex, melt butter and white chocolate chips in the microwave for 60 seconds. Stir until smooth with a fork. Stir in nutmeg and orange zest. Stir in milk and confectioner’s sugar until smooth. Drizzle over cake.
  10. Wrap cooled loaf with plastic wrap or foil and store at room temperature or refrigerate. Refrigerate if frosted or iced.
  11. To freeze: Wrap cooled loaf tightly with plastic wrap or foil and place in a Ziploc bag and freeze it for gift giving at a later date. If you frost or ice it, you can put it on a cookie sheet and freeze it until firm, then wrap it and place in a Ziploc bag.
Most Helpful

Utterly fantastic! My family has declared it a must for all winter holidays. They said it tasted like a moist pumpkin fruit cake. Admit I used chopped, crystalized ginger in the absence of having fresh ginger, and for a double batch, I used 1 1/2 tsp. of Boyajian orange oil in place of the orange zest. Used all unbleached white flour as I ran out of whole wheat. Bumped up the cinnamon a bit, too, as we like spice. Otherwise, I followed the recipe as is. We didn't want or need sugar or frosting. It's amazing how much fruit and nuts this batter can hold. Thank you, Engrossed!

sjfeeks November 20, 2013

This is a lovely loaf. Moist and flavourful, and super quick to put together. Don't let the list of ingredients sway you from trying this one. I made as written, using the following options: 1/4 cup white sugar, did not use fresh ginger, used allspice, 1/2 cup each of the cranberries and nuts, but only 1/4 cup of dates. I used a 4-1/2 x 11-1/2 loaf pan and it baked perfectly in 60 minutes. Because of the sweetness of the loaf, I opted to dust with icing sugar. I didn't want the frosting to outshine the loaf. I only wish I'd had time to make this during the Craze-E Gifts Contest. Thanks for your wonderful creation Engrossed. :)

Diana #2 January 29, 2011