By Olha on November 27, 2003
Photo by MA HIKER
Photo by MA HIKER
"This is another holiday treat, good with coffee, tea or hot cider. It can be frozen with excellent results. If you are tempted to slice it straight from the freezer, please be sure to defrost it before you eat it."
Serving Size: 1 (1192 g)
Servings Per Recipe: 1
"This is wonderful! Fragrant and moist with just the right amount of fruit and nuts. I feel like I struck it rich, because I chose this recipe to use up small amounts of pumpkin and dates I had in the kitchen. I cut the recipe to 2/3 and made one medium loaf. Thank you so much for the recipe, Olga. I'll be baking it again."
"Excellent! I omitted the raisins and dates (not by choice, I just didn't have any at the time) and it was the best pumpkin bread I have ever had! I can't wait to try it with the raisins and dates! Thank you so much for sharing, this one is a keeper for sure! I also frosted some of them with a cream cheese icing and brought them to my daughter's Halloween party, they disappeared within moments."
"We love sweet quick breads & pumpkin so this one is a winner! I baked it in a regular loaf pan and had to add about 15 minutes to the baking time. This was devoured by my family in less than 24 hours!"
"Excellent. I made mini-muffins and loaves and they both were delicious. Thanks!"
"These are very tasty muffins. We loved the fruit and nuts that were in them. Very moist muffins. Thanks for posting this recipe."
"Made both loves& muffins.Allwere very tasty.moist and healthful.Just can't just eat one."
"This bread is excellent. It is very moist. I love the dates that are included in this recipe. I tripled the recipe and made 2 regular size loaves and 12 muffins. The first loaf was gone within an hour!"