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

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.)

The Lovable Curmudgeon November 29, 2014

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.

BasilBee October 18, 2011