Mini Pumpkin Date Bread Recipes

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.

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.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
• Mix all-purpose flour, sugar, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl. Add pumpkin, eggs, vegetable oil, and water and mix well. Fold in pecans.
• Divide the mixture between the two prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes before transferring to a wire rack.

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches, with shortening.
• Mix all Praline Topping ingredients until crumbly; set aside.
• In large bowl, mix granulated sugar, oil, vanilla, eggs and pumpkin. Stir in remaining Date Bread ingredients except dates until well blended. Stir in dates. Pour batter into pans. Sprinkle with topping.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 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, about 1 hour, before slicing.

Steps:

• Preheat oven to 350° and grease a 9x5 inch loaf pan.
• In large bowl, cream together the butter, sugar and 1 egg, then beat in second egg until batter is smooth.
• Stir in pumpkin, orange zest and orange juice.
• In another bowl, combine flour, baking powder, salt, and spices, then add nuts and dates.
• Pour all at once into batter in mixing bowl and stir by hand only to moisten.
• Pour into prepared loaf pan.
• Bake for 60 minutes or until toothpick inserted comes out clean.
• Cool in pan for 10 minutes, them remove loaf to rack to cool completely.

Steps:

• Set oven to 350 degrees F.
• Grease four 6x3-inch mini loaf pans.
• In a bowl sift first 5 ingredients.
• Combine 1/4 of the flour mixture with the chopped dates and nuts; toss to coat.
• In another bowl combine butter and sugar; beat with an electric mixer until light and fluffy.
• Add in eggs and beat well then add in the vanilla, almond extract, and beat for another 2-3 minutes.
• Add in dry ingredients alternately with milk beating after each addition.
• Fold in the dates/flour mixture by hand, then spoon into prepared mini loaf pans.
• Bake for 25-30 minutes or until loaves test done.

Steps:

• Heat oven to 350°F.
• Grease bottom of 11 miniature loaf pans (4 ½ x 2 ¾ x 1 1/3 inches) or two 9 x 5 x 3 loaf pans. Mix sugar, oil, vanilla, eggs, and pumpkin in a large bowl. Stir in remaining ingredients except the dates.
• Divide the batter among the pans.
• Bake 25 to 30 minutes for the miniature loaves or 50 to 60 minutes for the larger loafs (or until toothpick inserted in center comes out clean).
• Cool 10 minutes; remove from pan and cool completely.
• For a special touch: before baking, mix 1/3 cup packed brown sugar, 1/3 cup chopped pecans and 1 tablespoon of soften butter until crumbly and sprinkle over loaves.