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Mini Pumpkin-Date Bread
These spiced pumpkin and date quick breads are baked in miniature loaf pans for the perfect individual treat. The batter combines warm cinnamon and cloves with sweet, chewy dates to create a comforting autumn bake. The crumb bakes up tender and moist, while the chopped dates add pockets of rich sweetness throughout. They are ideal for fall baking, holiday gifting, or a cozy weekend breakfast alongside a hot cup of coffee.
Ingredients
- 1 2 ⁄ 3 cups sugar
- 2 ⁄ 3 cup vegetable oil
- 2 teaspoons vanilla
- 4 eggs
- 1 can (15 oz) pumpkin (not pie filling mix)
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon ground cloves
- 1 cup chopped dates
Instructions
- 1Preheat the oven to 350°F and lightly grease the bottoms of 11 miniature loaf pans, leaving the sides ungreased.
- 2Whisk the sugar, vegetable oil, vanilla extract, eggs, and pumpkin puree together in a large mixing bowl until smooth. Add the flour, baking soda, cinnamon, salt, baking powder, and cloves, stirring just until combined. Fold in the chopped dates and divide the batter evenly among the prepared loaf pans.
- 3Bake for 25 to 35 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Let the breads cool in the pans for 10 minutes. Run a knife around the edges to loosen the sides, then turn the loaves out onto a wire rack to cool completely before slicing.
- 4If baking regular-size loaves instead of miniatures, grease the bottoms of two 8-inch or 9-inch loaf pans and bake the batter for 50 to 60 minutes.
- 5To add a crunchy praline topping, mix one-third cup of packed brown sugar, one-third cup of chopped pecans, and one tablespoon of softened butter until crumbly, then sprinkle the mixture evenly over the batter before baking.