Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I've had this recipe for years; it was given to me by a friend. This is a moist fragrant quick bread. Use what appeals to you whether it is simply dates and nuts or chocolate chips to make it your own. I have used cooked acorn squash puree in place of pumpkin puree with good results.

Ingredients Nutrition

Directions

  1. Grease and flour 2 small loaf pans.
  2. Sift dry ingredients together.
  3. Add oil, eggs, pumpkin, and water and mix well.
  4. Stir in dates and nuts.
  5. Bake in a 350°F oven for approximately 1 hour or when center is pierced with a wooden skewer and comes out clean.
  6. Let cool and unmold.
Most Helpful

5 5

I roasted a sweet pumpkin and pureed the pulp in my food processor. We all loved the flavor, but will bump up the spices by half next time. (Which will be quite soon.)

5 5

I made this recently, excellent!

5 5

I am a pumpkin fiend -- I have an entire book of clipped pumpkin recipes. This recipe is nothing like the thick, heavy, needs-cream-cheese-on-top pumpkin bread recipes you may have had before. This is BY FAR the best pumpkin bread recipe I have tried. Easy, simple and absolutely fluffy, moist and delicious. Excellent recipe. I used Giradelli bittersweet chocolate chips and baked it in a bundt pan for one hour.