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Photo: Maura McEvoy Photo by: Photo: Maura McEvoy

Pumpkin-Date Corn Bread

Real Simple NOVEMBER 2002

  • Yield: 1 loaf


  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup firmly packed brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup dates, chopped and pitted
  • 1 cup canned pumpkin
  • 1 cup milk
  • 1/4 cup canola oil
  • 2 eggs, beaten


Heat oven to 350º F. Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray. Combine the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Stir in the dates, then the pumpkin, milk, oil, and eggs until well blended. Pour into pan. Bake 50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack.

VARIATIONS: Substitute 1 cup golden or brown raisins for the dates or add 3/4 cup pecans or macadamia nuts.

Nutritional Information

Amount per serving
  • Calcium: 156mg
  • Calories: 417
  • Calories from fat: 0%
  • Carbohydrate: 76g
  • Cholesterol: 56mg
  • Fat: 10g
  • Fiber: 5g
  • Iron: 4mg
  • Protein: 8mg
  • Saturated fat: 2g
  • Sodium: 7453mg

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Pumpkin-Date Corn Bread Recipe