Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This bread makes me think of the holidays ! Like to serve mine with cream cheese spread on the top -- at times make little finger sandwiches! Recipe is from William-Sonoma Muffin Cookbook.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Grease a 9 by 5 inch loaf pan or spray with nonstick cooking spray.
  3. In a bowl, whisk together the sugar, pumpkin puree, eggs, and oil until smooth, about 1 minute.
  4. In another bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.
  5. Add the dry ingredients to the pumpkin mixture and beat until smooth and well combined, 1-2 minutes. The batter will be thick.
  6. Using a large spatula or spoon, fold in the dates just until evenly distributed--DO NOT OVERMIX.
  7. Spoon batter into the prepared pan.
  8. Bake until the top is browned and crusty and develops a long center crack, 60-70 minutes.
  9. A toothpick inserted into the center should come out clean.
  10. Transfer the pan to a wire rack and let cook for 10 minutes.
  11. Unmold the loaf onto the rack and let cook completely.
  12. Serve at room temperature.