Pumpkin, Date and Nut Loaf Pumpkin, Date and Nut Loaf

Author: Canadian Living

This mildly spicy quick bread is wonderful with a cup of tea or as lunchbox treat to eat with fresh fruit.

  • Portion size 1 serving


  • 1/2 cup cream cheese
  • 1/4 cup softened butter
  • 1 1/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2/3 cups chopped dates
  • 2/3 cups chopped pecans toasted
  • 1 cup pumpkin purée


In large bowl, beat cream cheese, butter and sugar until fluffy. Beat in eggs, one at a time, and vanilla. 

In separate bowl, stir together flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir in dates and pecans. Stir half into cheese mixture; mix in pumpkin, then remaining flour mixture. 

Spread in greased 9- x 5-inch (2 L) loaf pan. Bake in 350°F (180°C) oven for about 50 minutes or until tester inserted into centre comes out clean. Let cool for 10 minutes in pan; turn out onto rack to cool completely. Wrap and store for 1 day before slicing.

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Baking & Desserts

Pumpkin, Date and Nut Loaf