Clinton Kelly's Pumpkin Bread with Dates and Walnuts
Pumpkin bread that's super moist, full of pumpkin goodness, and packed with sweet dates, and toasted walnuts. The orange honey butter it the perfect topping to accentuate the mild pumpkin flavor.
Servings 4
Ingredients
Pumpkin Bread -
- 2 cups whole wheat flour
- 2 tsp baking soda
- ½ tsp baking powder
- 2 tsp pink sea salt
- 1 Tbsp cinnamon
- 2 tsp ground cloves
- 15 oz can pumpkin puree
- 1 cup greek yogurt
- 1 stick unsalted butter, melted
- 1 tsp 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 Tbsp maple syrup
- ½ tsp pink sea salt
Instructions
Pumpkin Bread -
- 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 with the bread.