Praline Pumpkin Date Bread

By melanieroe

Prep Time: 15 min
Total Time: 2 hours 45 min
Makes: 2 loaves (24 slices each)

Nutrition Information:
1 Slice: Calories 110 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 20mg; Sodium 100mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars ncg); Protein 2g Percent Daily Value*: Vitamin A 28%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• Praline Topping:
• 1/3 cup packed brown sugar
• 1/3 cup chopped pecans
• 1 tablespoon butter or margarine, softened
• Date Bread:
• 1 2/3 cups granulated sugar
• 2/3 cup vegetable oil
• 2 teaspoons vanilla
• 4 eggs
• 1 can (15 ounces) pumpkin (not pumpkin pie mix)
• 3 cups Gold Medal® all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cloves
• 1 cup chopped dates

Details

Servings 2
Adapted from bettycrocker.com

Preparation

Step 1

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches, with shortening.
2. Mix all Praline Topping ingredients until crumbly; set aside.
3. 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.
4. 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.

Do-Ahead
You can wrap the baked bread tightly and store at room temperature up to 4 days or refrigerate up to 10 days.