Best Steamed Pumpkin Bread With Walnuts And Dates Recipes
PUMPKIN WALNUT BREAD WITH DATES
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
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
STEAMED PUMPKIN BREAD WITH WALNUTS AND DATES
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
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.
DELICIOUS PUMPKIN BREAD
Got this recipe from my mom. It is a pretty good recipe, and can be made with canned or fresh pumpkin. One half cup raisins may be substituted for the nuts.
Provided by v monte
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
- Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
- Bake for approximately 1 hour.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 40.1 g, Cholesterol 31 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 1.7 g, Sodium 311.5 mg, Sugar 25.9 g
SUPER MOIST PUMPKIN BREAD WITH OR WITHOUT DATES
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
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
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
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.
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