Total Time
45mins
Prep 5 mins
Cook 40 mins

This recipe makes one large (9 inch loaf - bake 60 - 65 minutes) or 3 small loaves. From the Pumpkins and Squash Cookbook by Kathleen Desmond Stang.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Combine flours, baking soda, cinnamon, cloves, allspice and salt in a medium bowl and set aside.
  3. Combine pumpkin puree, brown sugar, egg, oil, yoghurt and dates in a large bowl. Add flour mixture and stir just until moistened.
  4. Pour or spoon into 3 greased 5 3/4 x 3 1/4 x 2 inch loaf pans and sprinkle with pumpkin seeds. Bake 35 to 40 minutes or until a toothpick, inserted in the center of the loaf comes out clean. Cool in pan for 5 minutes. Transfer to a wire cooling rack and let cook thoroughly.
  5. Cut into thin slices to serve.

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