Steamed Pumpkin Bread With Walnuts And Dates Recipes

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PUMPKIN WALNUT BREAD WITH DATES



Pumpkin Walnut Bread with Dates image

This sweet-bread is dense and full of great flavors of pumpkin, cinnamon and cloves. Walnuts and dates add a unique texture. Super moist and delicious.

Provided by Good Dinner Mom

Categories     Dessert - Sweet Breads

Time 1h5m

Number Of Ingredients 13

2 cups sifted all-purpose flour
¼ cup almond flour, (may substitute regular all-purpose, but the almond flour adds a delicious tender texture)
2 teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon ground cloves
2 eggs
2 cups light brown sugar, (firmly packed)
1/2 cup coconut oil, (melted (you can substitute canola or any other light oil))
2 cups canned pumpkin puree, (not pumpkin-pie filling)
1 cup walnuts, (cut into generous pieces)
1 cup pitted dates, (each date cut into 2 or 3 pieces-No smaller (see note))
It will be a more delicious loaf if you use whole dates and cut them yourself rather than using pre-diced packaged dates-they are too sweet and the pieces are too small.

Steps:

  • Adjust an oven rack one-third up from the bottom of the oven and preheat the oven to 350F degrees. Butter a 9.25 x 5 x 3-inch loaf pan. Or use two or more smaller pans if you with. Dust the pan (or pans) with fine, dry plain bread crumbs and tap over the sink or a piece of paper to shake out excess crumbs.
  • Sift together the flour, baking soda, salt, cinnamon, and cloves. Set aside.
  • It is not necessary to use an electric mixer for this, although you can if you wish (I don't. I use a large spoon to just stir everything and that is how I will instruct the rest of the recipe.)
  • In a large bowl, stir the eggs lightly to mix. Add the sugar and oil and then stir. Mix in the pumpkin, the dates and walnuts. Now add the sifted dry ingredients and stir only until they are smoothly incorporated.
  • Turn into the prepared pan(s) and smooth the top(s).
  • Bake for 50-60 minutes in the large pan. If using smaller pans, check them after about 35 minutes. Bake until a cake tester or tooth pick inserted in the middle comes out just barely clean.
  • Cool in the pan for 15 minutes. Cover with a rack, turn over the rack and the pan. Remove the pan, and then turn the loaf right side up again on the rack. Let cool completely.
  • If possible, wrap the loaf (loaves) in plastic wrap and refrigerate several hours before slicing. Freezes quite well, also.

Nutrition Facts : Calories 366 kcal, Carbohydrate 57 g, Protein 5 g, Fat 15 g, SaturatedFat 7 g, TransFat 0.002 g, Cholesterol 23 mg, Sodium 260 mg, Fiber 3 g, Sugar 39 g, UnsaturatedFat 5 g, ServingSize 1 serving

SUPER MOIST PUMPKIN BREAD WITH OR WITHOUT DATES



Super Moist Pumpkin Bread With or Without Dates image

This is the most amazingly moist pumpkin bread. It's great with just the traditional walnuts. It's surprisingly good with dates as well.

Provided by Sheila M @Gadiva

Categories     Sweet Breads

Number Of Ingredients 15

3 cup(s) sugar
1 cup(s) oil
4 - eggs, beaten
1 can(s) 29 oz pumpkin (entire can)
3 1/2 cup(s) all-purpose flour
2 teaspoon(s) baking soda
1 teaspoon(s) baking powder
2 teaspoon(s) salt
1 teaspoon(s) nutmeg
1 teaspoon(s) allspice
1 teaspoon(s) cinnamon
1/2 teaspoon(s) clove
2/3 cup(s) water
- chopped walnuts, to taste
- chopped soft dates, if desired to taste

Steps:

  • Cream sugar and oil together.
  • Add eggs and pumpkin, mix well.
  • In a separate bowl sift together dry ingredients.
  • Alternately add dry ingredients with water to pumpkin mixture.
  • Add walnuts and dates (if desired).
  • Pour into two well greased and floured 9x5 loaf pans.
  • Bake at 350 degrees for 1-1/2 hours or until tests done.
  • Let stand 10 minutes with a towel over pans to prevent drying out.
  • Remove from pan and wrap in foil. Freezes well.
  • Depending on the size of your pans determines how many loaves it makes. For me, it made 2 large deep loaves and one smaller loaf pan.

PUMPKIN DATE NUT BREAD



Pumpkin Date Nut Bread image

A touch of orange juice and orange zest make this a delightfully different and delicious bread for your holiday table or for any time!

Provided by Marie

Categories     Quick Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 15

1/2 cup butter
1 1/2 cups sugar
2 eggs
1 cup cooked pumpkin
3 tablespoons orange zest
1/4 cup orange juice
2 1/4 cups flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon pumpkin pie spice
1/2 cup chopped walnuts
1/2 cup chopped pitted dates

Steps:

  • Preheat oven to 350° and grease a 9x5 inch loaf pan.
  • In large bowl, cream together the butter, sugar and 1 egg, then beat in second egg until batter is smooth.
  • Stir in pumpkin, orange zest and orange juice.
  • In another bowl, combine flour, baking powder, salt, and spices, then add nuts and dates.
  • Pour all at once into batter in mixing bowl and stir by hand only to moisten.
  • Pour into prepared loaf pan.
  • Bake for 60 minutes or until toothpick inserted comes out clean.
  • Cool in pan for 10 minutes, them remove loaf to rack to cool completely.

STEAMED PUMPKIN BREAD WITH WALNUTS AND DATES



Steamed Pumpkin Bread with Walnuts and Dates image

Provided by Ken Haedrich

Categories     Bread     Fruit     Nut     Steam     Thanksgiving     Vegetarian     Date     Walnut     Pumpkin     Fall     Winter     Bon Appétit

Yield Makes 1 loaf

Number Of Ingredients 11

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup yellow cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chopped dates
1/4 cup chopped walnuts
2/3 cup buttermilk
1/2 cup canned pure pumpkin
1/2 cup honey
1 large egg yolk

Steps:

  • Generously butter 1 empty 28-ounce can. Place small rack on bottom of large pot. Pour enough water into pot to reach depth of 3 inches. Bring water to boil
  • Mix first 5 ingredients in large bowl. Stir in dates and walnuts. Whisk buttermilk, pumpkin, honey and yolk in medium bowl. Add to dry ingredients. Stir just until blended. Transfer to can. Cover can with buttered foil, buttered side down. Secure foil tightly by tying kitchen string around can just below top rim.
  • Place can on rack in pot; pour enough additional hot water into pot so that water level is 2/3 up sides of can. Bring water to boil. Cover pot; reduce heat to medium-low and simmer until wooden skewer inserted into center of bread comes out clean, occasionally adding more hot water to pot to maintain water level, about 1 1/2 hours.
  • Using tongs, transfer can to another rack. Cool 10 minutes. Remove foil. Run knife around sides of bread. Gently shake can to remove bread. (Can be made 1 day ahead. Cool completely. Return bread to can. Cover tightly with foil and secure with string. Store at room temperature. Steam bread in covered can on rack set over simmering water until heated through, about 15 minutes.) Cut into slices. Serve warm.

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