Super Moist Pumpkin Bread With or Without Dates

★★★★★ 3 Reviews
Gadiva avatar
By Sheila M
from Casa Grande, AZ

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

Blue Ribbon Recipe

This moist pumpkin recipe screams fall. It's soft and filled with pumpkin flavor. Perfectly spiced, it will make your kitchen smell wonderful while baking. Chopped walnuts add a nice little crunch to the bread. If you love dates, definitely add them. It's a sweet burst of flavor when you bite into a slice.

— The Test Kitchen @kitchencrew
method Bake


  • 3 c
  • 1 c
  • 4
    eggs, beaten
  • 1 can
    29 oz pumpkin (entire can)
  • 3 1/2 c
    all-purpose flour
  • 2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 2 tsp
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 1/2 tsp
  • 2/3 c
  • chopped walnuts, to taste
  • chopped soft dates, if desired to taste

How To Make

Test Kitchen Tips
We had some nuts leftover, so sprinkled them on top of the batter before baking. Super yummy!
  • 1
    Cream sugar and oil together.
  • 2
    Add eggs and pumpkin, mix well.
  • 3
    In a separate bowl sift together dry ingredients.
  • 4
    Alternately add dry ingredients with water to pumpkin mixture.
  • 5
    Add walnuts and dates (if desired).
  • 6
    Pour into two well greased and floured 9x5 loaf pans.
  • 7
    Bake at 350 degrees for 1-1/2 hours or until tests done.
  • 8
    Let stand 10 minutes with a towel over pans to prevent drying out.
  • 9
    Remove from pan and wrap in foil. Freezes well.
  • 10
    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.