Praline Pumpkin Date Bread Recipes

MINI PUMPKIN-DATE BREADS

Steps:

• Heat oven to 350°F. Grease bottoms only of 11 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches.
• Mix sugar, oil, vanilla, eggs and pumpkin in large bowl. Stir in remaining ingredients except dates. Stir in dates. Divide batter among pans (about 1/2 cup each).
• Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up 10 days.

PRALINE PUMPKIN-DATE BREAD

Steps:

• Heat oven to 350℉ (180℃). Grease bottoms only of 2 loaf pans. Prepare praline streusel by mixing ingredients until crumbly; reserve. Mix sugar, oil, vanilla, eggs and pumpin in large bowl. Stir in remaining ingredients except dates. Stir in dates. Pour batter into pans. Sprinkle with praline streusel. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely on wire rack before slicing.

PRALINE PUMPKIN DATE BREAD

Steps:

• Heat oven to 350.
• Grease bottoms only of 2 loaf pans, 9x5x3 or 8 1/2x 4 1/2x 2 1/2 inches.
• Make Praline topping by mixing all ingredients until crumbly and set aside.
• Mix sugar, oil, vanilla, eggs and pumpkin in large bowl.
• Stir in remaining ingredients except dates.
• Stir in dates.
• Pour batter into pans.
• Sprinkle with topping.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes.
• Loosen sides of loaves from pans; remove from pans to wire rack.
• Cool completely before slicing.
• Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.

PUMPKIN DATE BREAD

Steps:

• In large mixing bowl, combine first 7 ingredients; mix well. Combine the flour, sugar, baking soda, cinnamon, nutmeg and baking powder; gradually add to pumpkin mixture and mix well. Stir in dates and pecans. Pour into two greased 9 x 5 x 3 inch loaf pans.
• Combine topping ingredients; sprinkle over batter. Bake at 350 for 55-65 minutes or until a toothpick comes out clean. Cool for 15 minutes before removing from pans to wire racks.

PUMPKIN DATE NUT BREAD

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. In a small bowl, whisk the eggs, pumpkin, oil, water and vanilla. Stir into dry ingredients just until moistened. Fold in dates and pecans., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For glaze, in a small heavy saucepan, combine the brown sugar, sugar, butter and cream. Cook and stir over low heat until sugar is dissolved., Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber brown. Remove from the heat; transfer to a small bowl. Cool to room temperature. Add confectioners' sugar and vanilla; beat until smooth. Drizzle over loaves.