PUMPKIN DATE BREAD

This Pumpkin Date Bread is called a quick bread. I guess I never thought about why some people call some breads "quick" breads before. I don't know why I started thinking about it as I sat down to write this post. Just did, I guess. Here's what I came up with.

When most people think of breads they are talking about yeast breads. Yeast breads take a while to make because you have to allow the yeast to work/rise. The other kinds of breads that contain fruits, nuts, etc don't contain yeast and are faster to make - thus the name quick breads.  What do you think? Sounds reasonable to me.

Whatever. Who cares? I admit most of the time the breads I make are quick breads even though they might be called that. I feel they are usually better if you wrap them in foil while still a little warm and not cut them to serve until the next day. I store them in the refrigerator.f

I especially liked this Pumpkin Date "Quick" Bread because it contains dates. I LOVE dates - as I have said many times here. I also like pumpkin but Wayne - not so much. Any way I can make my pumpkin recipes and sorta disguise the pumpkin with something else, it often works. Sometimes I think it is the spices in pumpkin dishes that he doesn't really like. He doesn't like cloves or allspice so I really have to be careful using those. Years ago I found a pumpkin pie recipe that he will eat. Honey Pumpkin Pie contains pumpkin pie spice but I think the honey overpowers it.

I made this bread mainly for us, so I replaced the 2 cups of sugar with 1 cup of pyure organic stevia blend. Actually the 2 cups wouldn't have been so much since the recipe made two large loaves. You could probably reduce the 2 cups because it is plenty sweet using the stevia. The topping is an added treat. As I said it made two large loaves so it could be baked in the mini loaves and you could treat 5 - 6 friend/family with a delicious baked loaf for the holidays.

Click here for a printable version of just the recipe.

PUMPKIN DATE BREAD

1       cup applesauce
1       cup canned pumpkin
2/3    cup oil
3       eggs
1/2    cup milk
1/3    cup molasses
1       teaspoon vanilla extract
3-2/3 cups flour
2       cups sugar or 1 cup stevia blend
2       teaspoons baking soda
2       teaspoons ground cinnamon
1       teaspoons ground nutmeg
1/2    teaspoon baking powder
1       cup chopped dates
1       cup chopped pecans

TOPPING
1/4     cup packed brown sugar
1/4     cup chopped pecans
1/2     teaspoon ground cinnamon

Preheat oven to 350 degrees F. Spray two 9 x 5 - inch loaf pans or five to six mini loaf pans with cooking spray. Set aside.

In a large mixing bowl, combine the applesauce, pumpkin, oil, eggs, milk, molasses, and vanilla;

mix well.

Combine the flour, sugar, baking soda, cinnamon, nutmeg, and baking powder with a whisk.

Gradually add dry ingredients to the pumpkin mixture and

stir well with a wooden spoon.

Stir in dates and pecans.

Divide evenly between the loaf pans.

Combine the topping ingredients (brown sugar, pecans, and cinnamon) using a fork.

Sprinkle over the batter.

Bake for 55 - 65 minutes or until they test done (for the larger loaves). Check the smaller mini loaves after 45 minutes.

Cool in pans on wire racks for 15 minutes before removing to finish cooling on wire racks. Wrap in foil and store overnight for best results.