Pumpkin bread that’s super moist, packed with sweet dates, and toasted walnuts. The orange honey butter it the perfect topping to accentuate the pumpkin flavor. I had to make it after I saw Clinton Kelly make it on The Chew last week!
Our Favorite Fall Recipes
Since it’s the first week of fall, I’ve been celebrating by being on a pumpkin, squash, and anything orange kick.
I can’t wait to start making all of our favorite fall recipes:
- Twice baked sweet potatoes with goat cheese and balsamic onions
- Roasted butternut squash pitas with chipotle sauce
- Butternut squash spinach pasta sauce
- Lentil stuffed red cabbage rolls
- One pot sweet potato lentil chili
- Vegetable shepherd’s pie with purple mashed potatoes
Every day, I get up, make my coffee, and start working on the blog. I put the tv on in the background so I can hear what’s going on in the world. I watch Kelly & Michael, Wendy, Kathy Lee & Hoda, and The Chew!
The Chew is definitely my favorite afternoon show because it’s all about food! The co-hosts are hilarious, they make awesome recipes, and they have different guests on the show every day.
My mom and I got to attend a show taping last year when we were in NYC. It was a lot of fun, we got to talk to Clinton Kelly, he told us that we shouldn’t dress alike, which we totally did on purpose to stand out! I swear!
Carla Hall really does dance with the audience members during the commercials, and Daphne Oz is just as beautiful in person as she is on tv.
So, I don’t know if you saw The Chew episode last week with Jamie Lee Curtis…..it was a little rough. She didn’t want to make the pumpkin bread recipe that Clinton had prepared, and all she wanted to do was talk about how much she loves snacking on granola.
Naturally, I was very upset that Clinton couldn’t show his recipe because I’m on a pumpkin kick right now! I needed to see that pumpkin bread recipe!!! Thankfully, the next day they squeezed it in because so many people requested it on social media. Yay for the social media masses!
Clinton Kelly’s Pumpkin Bread
So, without further adieu, here is Clinton Kelly’s Pumpkin Bread with Dates and Walnuts, that’s almost as fabulous as he is. Oh, and don’t forget the orange honey butter!
You don’t even understand how torturous it was for me to not eat one piece, not even a crumb until I took pictures of this warm loaf of pumpkin bread.
Just know, I did it for you!
You can thank me later, no biggie. But for real, this is one of those recipes that as soon as you take it out of the oven, you just know it’s going to be really good. You don’t even have to taste it, you just know it turned out perfect!
Bonus: It makes your home smell amazing!!!
Don’t even get me started on the orange honey butter. Holy yum.
It’s lightly sweetened with raw honey, and orange zest, which gives it a light & bright citrus flavor. Pumpkin and citrus? Who knew they go so well together! Although, somehow Nutella ended up spread on half a slice and orange honey butter on the other half.
Both spreads complimented the pumpkin bread so well.
- 2 cups whole wheat flour
- 2 t baking soda
- ½ t baking powder
- 2 t pink sea salt
- 1 T cinnamon
- 2 t ground cloves
- 1 can pumpkin puree - 15 ounces
- 1 cup greek yogurt
- 1 stick unsalted butter, melted
- 1 t vanilla extract
- 4 large eggs
- ½ cup dark brown sugar
- 1 cup walnuts, toasted & chopped
- 1 cup dates, pitted & chopped
- Orange Honey Butter -
- 1 stick unsalted butter, room temperature
- 1 orange, zested
- 2 T raw honey
- ½ t pink sea salt
- Preheat the oven to 350 degrees. Line your 9x5 loaf pan with parchment paper.
- In a large bowl, combine all of your dry ingredients, except for the walnuts and dates.
- In a separate bowl, combine all of the wet ingredients.
- Add the dry ingredients to the wet, and mix to combine. Stir in the dates and walnuts.
- Pour batter into the lined loaf pan, and bake for 1 hour 10 minutes.
- Check with a toothpick to make sure it's not wet in the center. Remove, let cool for 15 minutes, and then transfer to a wire rack to finish cooling.
- Orange Honey Butter - Stir all ingredients together, and serve immediately.
Click Here to see Clinton Kelly’s original recipe.
The only swap I made in the recipe was to use greek yogurt instead of sour cream. You can swap those 1:1 in most cases, with no difference in the final product. Just look at all those big chunks of dates and walnuts! I love the burst of sweetness you get from the juicy dates in each bite.
It’s really easy to whip together too, the hard part is waiting the 70 minutes for it to bake! The house smells so good while it’s baking, so make sure you don’t make this on an empty stomach, it will be torture!
NEVER MISS A STACEY HOMEMAKER CREATION!
Add me on Snapchat to see what I’m cooking today! – StaceyHomemaker
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