Yield
12 servings (serving size: 1 slice)

How to Make It

Combine first 5 ingredients in a large bowl, and stir well; make a well in center of mixture. Combine pumpkin and next 3 ingredients in a bowl; add to dry ingredients. Stir just until dry ingredients are moistened. Fold in dates and walnuts. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 60 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes in pan on a wire rack; remove from pan, and let cool completely on wire rack.

Ratings & Reviews

BaileySmith's Review

BaileySmith
December 04, 2014
So moist, so tasty, only 2 TBSP of oil. I use fresh pumpkin puree, appricot instead of date .

noelle71's Review

noelle71
April 20, 2013
N/A

moonmomie's Review

moonmomie
February 07, 2010
Super simple and super delicious!! Works wonderfully with mashed sweet potatoes or pumpkin. I always add a bit more than called for to make it extra moist. I plan to try adding dried cranberries in the future.

marcy62's Review

marcy62
March 25, 2009
I have been making this loaf for many years. It is healthy, and a great breakfast bread. I usually add more pumpkin to make it extra moist.