Pumpkin Date Bread with Caramel Glaze

Wendy Rusch


...This recipe found a place in the "Taste of Home Christmas 2012" cookbook! YaY Me!

This is one of those breads people are happy to receive as a gift. The yummiest pumpkin bread I've ever had.
When I got this recipe from a dear friend, she told me the most important thing to do was to wrap the loaves in plastic wrap and don't eat until the next day. Anyone whom loves quick breads, knows the best thing about them is slicing into them fresh out of the oven...
Waiting until the next day is the hardest part...BUT it is sooo worth it!!! So have patience!!!


★★★★★ 1 vote

1 Hr


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eggs, beaten
3 c
white sugar
1 - 16 oz
can of pumpkin
1 c
vegetable oil
1/3 c
1/2 tsp
3 1/2 c
1 1/2 tsp
1 tsp
1 tsp
baking soda
1 - 8 oz
package of chopped dates
1 1/2 c
pecans, chopped


1/4 c
1/4 c
white sugar
1/4 c
brown sugar
1/4 c
heavy whipping cream
2/3 c
powdered sugar
1 tsp

How to Make Pumpkin Date Bread with Caramel Glaze


  • 1For Bread: combine eggs and sugar in large bowl. Stir in pumpkin, oil, water and vanilla until blended. In another bowl, whisk together flour, cinnamon, salt and soda. Add to pumpkin mixture stirring until just combined. Fold in dates and nuts. Pour into 4 greased 7x3 or 2 greased 9x5 loaf pans. Bake at 350 for 55-65 minutes. Or until toothpick inserted comes out clean. Cool in pans for 10 minutes then remove from pans and cool completely on wire racks. While still on wire racks drizzle with carmel glaze, let glaze set. Wrap with plastic wrap and store over night before serving.
  • 2For Glaze: Place butter, white sugar, brown sugar and cream in saucepan and cook over medium heat until sugars are dissolved. Cool 20 minutes then stir in powdered sugar and vanillla until smooth. Drizzle over pumpkin bread.
  • 3the caramel glaze is good on many things...especially banana bread, muffins or bars!

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About Pumpkin Date Bread with Caramel Glaze

Course/Dish: Sweet Breads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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