Praline Pumpkin Date Bread with Crunchy Pecan Topping
A moist, spiced pumpkin bread studded with sweet dates and topped with a buttery praline mixture of brown sugar and pecans. The combination of warm spices like cinnamon and cloves with chunks of dates creates a rich autumn flavor that's perfect for breakfast, afternoon tea, or holiday gatherings. What makes this version special is the crunchy praline topping that adds texture contrast to the tender crumb, while the dates provide natural sweetness and chewy bursts throughout each slice.
Ingredients
- ⅓ cup brown sugar, packed
- ⅓ cup pecans, chopped
- 1 tablespoon butter or margarine, softened
- 1 ⅝ cups granulated sugar
- ⅝ cup vegetable oil
- 2 teaspoons vanilla
- 4 eggs
- 1 can (15 ounces) pumpkin, not pumpkin pie mix
- 3 cups Gold Medal all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
May need xanthan gum if not included
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon ground cloves
- 1 cup dates, chopped
Instructions
- 1
Move oven rack to low position so tops of pans will be in center of oven
- 2
Heat oven to 350°F
- 3
Grease bottoms only of loaf pans with shortening
- 4
Mix all praline topping ingredients until crumbly and set aside
- 5
Mix granulated sugar, oil, vanilla, eggs and pumpkin in large bowl
- 6
Stir in flour, baking soda, cinnamon, salt, baking powder and cloves until well blended
- 7
Stir in dates
- 8
Pour batter into prepared pans
- 9
Sprinkle with praline topping
- 10
Bake until toothpick inserted in center comes out clean
- 11
Cool 10 minutes
- 12
Loosen sides of loaves from pans and remove to wire rack
- 13
Cool completely before slicing
Tips
Use room temperature eggs for better mixing and a more uniform batter texture.
Don't overmix the batter after adding flour to keep the bread tender and prevent a tough texture.
Test doneness with a toothpick in the center - it should come out clean or with just a few moist crumbs.
Good to Know
Store covered at room temperature up to 3 days or refrigerate up to 1 week.
Can be made 1 day ahead and stored covered. Flavor actually improves overnight.
Serve at room temperature, optionally warmed slightly and spread with butter or cream cheese.
Common Mistakes
Grease only pan bottoms to prevent over-browning on sides.
Don't overbake or bread will be dry - check with toothpick.
Cool completely before slicing to prevent crumbling.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
May need xanthan gum if not included
General Alternatives
FAQ
Can I use fresh pumpkin instead of canned?
Yes, use 1 3/4 cups cooked and pureed fresh pumpkin. Make sure it's well-drained and not watery for best results.
What if I don't have dates?
Substitute with raisins, dried cranberries, or chopped dried apricots in the same amount for similar sweetness and texture.
How long does this bread keep?
Store covered at room temperature for 3 days or refrigerate up to 1 week. Can also be frozen for up to 3 months.