Fold in the dry ingredients to combine then stir in the raisins and walnuts. 1 cup canned pumpkin 1/2 cup butter, softened 1 1/4 cups sugar 2 eggs 1/3 cup sour cream 1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon baking powder 2 teaspoons pumpkin pie spice 1/2 cup chopped walnuts 1/2 cup golden raisin 1/2 cup chopped dates beat together first 6 ingredients until blended.

Pumpkin Fruit Bread Recipe

Add in the pumpkin and eggs and mix to combine.

Pumpkin bread with dates and walnuts. Pour the mixture into the prepared pans using a rubber spatula to smooth the tops. We used chopped pecans in the pumpkin bread pictured. 1/2 cup whole wheat flour.

Bake for 30 more minutes (or less if you used less pumpkin) or until the top middle is pretty. 1 cup of canned pumpkin 1/2 cup chopped walnuts (or pecans), lightly toasted 1/3 cup chopped dates (or raisins) mix all the dry ingredients (including spices). Whisk together pumpkin puree, oil, granulated sugar, brown sugar, vanilla and eggs in a medium bowl until smooth.

Line a glass loaf pan with parchment paper and pour batter in, spreading evenly as you go. In a bowl, whisk together the sugar, pumpkin puree, eggs and oil until smooth, about 1 minute. Directions preheat oven to 350° and grease a 9x5 inch loaf pan.

Combine all ingredients in a mixing bowl and mix well. 1/2 cup all purpose flour. Crack eggs into a large bowl and lightly beat with a.

Combine and add the remaining ingredients and stir until dry ingredients are just moistened. Walnut raisin pumpkin bread recipe. In another bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.

Add walnuts and toss to coat. Stir in pumpkin, orange zest and orange juice. 2 teaspoons pumpkin pie spice 1⁄ 2 cup chopped walnuts 1⁄ 2 cup golden raisin 1⁄ 2 cup chopped dates directions beat together first 6 ingredients until blended.

1 cup coarsely chopped pitted dates directions: Preheat an oven to 350°f. In another bowl, combine flour, baking powder, salt, and spices, then add nuts and dates.

Bake loaf for 1 hour, then pull out to sprinkle the pumpkin seeds on top. In large bowl, cream together the butter, sugar and 1 egg, then beat in second egg until batter is smooth. Whisk together flour, cinnamon, pumpkin pie spice, baking powder, salt, baking soda and nutmeg in a large.

Serve as a breakfast bread with butter or cream cheese, or gussy it up with a sauce or whipped cream and serve it as a dessert. The moist bread is filled with raisins and walnuts, but feel free to leave the raisins out or substitute dried cranberries.