Pumpkin Nut Bread


Pumpkin Nut Bread

3 loaves
55 Min

This proves that pumpkin isn't only for Halloween. It's a rich, homemade taste for anytime. Plus, the addition of nuts and dates gives this fall bread an extra-special crunch, making it even better than more traditional pumpkin breads.

What You'll Need

  • 4 eggs
  • 3 cups sugar
  • 1 cup peanut oil
  • 1/3 cup water
  • 1 (30-ounce) can pumpkin pie mix
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cup chopped dates
  • 1 cup chopped roasted peanuts

What to Do

  1. Preheat oven to 350 degrees F. Grease and flour three 9 x 5-inch loaf pans.
  2. In a large bowl, lightly beat the eggs. Gradually beat in the sugar, oil, water, and pumpkin. Add the flour, baking soda, salt, and cinnamon; mix well. Stir in the dates and peanuts. Divide the batter evenly among the loaf pans.
  3. Bake 55 to 60 minutes or until the bread begins to pull away from the sides of the pans. Cool in pans on wire racks for 30 minutes, then remove from pans and cool completely on racks.



Sometimes I use raisins instead of dates, or even some of both.

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Sounded yummy, but was a bit lacking in the flavor dept. Needs more spices. Thought it would work with the pumpkin pie filling, but still was not enough. Extra pumpkin pie spice would work. The texture is very tender. I expected a pumpkin bread to be a bit denser, but texture was good. Overall, it was ok. Will probably be good toasted with butter. Isn't everything? Probably will not make this one again.


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