This Grand Champion Pumpkin Bread is a delightful twist on traditional pumpkin loaf, enriched with chopped dates for added sweetness and chewiness. Made with canned pumpkin, warm pie spices, and a blend of baking soda and powder, this bread rises beautifully and stays incredibly moist. The texture is dense yet tender, with a deep golden crust that contrasts perfectly with the soft interior. It’s an excellent choice for breakfast, brunch, or as a comforting dessert. Serve it warm with a pat of butter, or pair it with coffee or tea for a cozy treat. This recipe is simple to prepare using common pantry staples, making it a reliable favorite for any season.
Grand Champion Pumpkin Bread
Description
This Grand Champion Pumpkin Bread is a delightful twist on traditional pumpkin loaf, enriched with chopped dates for added sweetness and chewiness. Made with canned pumpkin, warm pie spices, and a blend of baking soda and powder, this bread rises beautifully and stays incredibly moist. The texture is dense yet tender, with a deep golden crust that contrasts perfectly with the soft interior. It&# 226;ÂÂs an excellent choice for breakfast, brunch, or as a comforting dessert. Serve it warm with a pat of butter, or pair it with coffee or tea for a cozy treat. This recipe is simple to prepare using common pantry staples, making it a reliable favorite for any season.Ingredients
Directions
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Preheat the oven to 325ðF (165ðC). Grease two 9x5-inch loaf pans lightly with oil or non-stick spray.
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In a small bowl, whisk together the sifted flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
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In a medium mixing bowl, beat the sugar and cooking oil together using an electric mixer on high speed until the mixture is light and fluffy, about 2 minutes.
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Add the eggs one at a time, beating well after each addition until fully incorporated.
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Beat in the mashed pumpkin until the mixture is smooth and uniform.
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Reduce the mixer speed to low. Alternately add the dry ingredient mixture and the water to the pumpkin mixture, beginning and ending with the dry ingredients. Beat just until combined after each addition.
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Gently fold in the chopped dates with a spatula until evenly distributed throughout the batter.
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Divide the batter evenly between the two prepared loaf pans.
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Bake in the preheated oven for 55 minutes, or until a wooden pick inserted into the center comes out clean.
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Allow the loaves to cool in the pans on wire racks for 10 minutes.
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Remove the loaves from the pans and place them directly on the wire racks to cool completely before slicing.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1999.8kcal
- % Daily Value *
- Total Fat 53.3g82%
- Saturated Fat 9.7g49%
- Cholesterol 373.0mg125%
- Sodium 7618.8mg318%
- Total Carbohydrate 351.6g118%
- Dietary Fiber 8.7g35%
- Sugars 191.5g
- Protein 35.0g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use fresh baking soda and baking powder to ensure proper rise.
If you prefer a sweeter bread, you can increase the sugar by 1/4 cup.
Chopped dates add natural sweetness and chewiness; you can substitute with raisins or dried cranberries if desired.
Store leftover bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days.
For longer storage, freeze slices individually wrapped in plastic and placed in a freezer bag for up to 3 months. Thaw at room temperature before serving.
Ensure your oven is properly calibrated; if the tops brown too quickly, tent the loaves loosely with foil after 30 minutes of baking.
