This is pumpkin bread kicked up a notch!
It has dates and raisins and nuts.
It is baked in a bundt or tube pan but the texture is not a pumpkin cake! It is a large pumpkin bread!
It is so moist, and really, really good!
It’s a favorite of mine during the fall holidays! I just love this one!
Enjoy!
Pumpkin Raisin Date Nut Bread
Pumpkin Bread kicked up a notch with added dates, raisins, and nuts baked in a bundt or tube pan. Really moist, and really very good!
Servings:
Calories: 432
Equipment
- 1 standard size Bundt or Tube pan
Ingredients
- 2 1/4 cups sugar
- 1 cup oil canola or vegetable
- 3 eggs
- 1 teaspoon vanilla extract
- 1 can (15 ounces) pumpkin solid-packed pure pumpkin
- 3 cups flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 cup raisins
- 1 cup dates chopped
- 1 cup walnuts chopped
Instructions
- Preheat the oven to 350º.
- Spray or grease a 10-inch bundt or tube pan.
- In a large bowl combine by hand or with a mixer the sugar, oil, eggs, vanilla extract, and pumpkin puree until well-blended. Set it aside.
- In a medium bowl mix the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Add the dry ingredients into the egg mixture and mix it until well-blended.
- Stir in the raisins, dates, and walnuts.
- Cool the bread on a wire rack for 20 minutes, then run a knife around the edges to loosen the bread. invert it onto the wire rack, then invert it right-side up to finish cooling.
- Serve the pumpkin bread plain, or with a dusting of powdered sugar, or top it with a glaze.
- Store the bread covered at room temperature on top of the counter.
Calories: 432kcal | Carbohydrates: 61g | Protein: 5g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 261mg | Potassium: 207mg | Fiber: 3g | Sugar: 34g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg
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