Ginger Date Pumpkin Loaves
Prep time
Cook time
Total time
Pumpkin bread loaded with dates and lightly spiced with ginger. Drizzle Ginger Glaze over the top for added spicy sweetness.
Recipe type: Dessert | Quick Bread
  • 3 cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • ½ teaspoons ground cinnamon
  • ¾ teaspoon ground nutmeg
  • 1 tablespoon finely chopped crystallized ginger
  • 1 15-oz can pumpkin (2 cups)
  • 2⅓ cups granulated sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 cup pitted dates, coarsely chopped
Ginger Glaze:
  • ½ cup confectioner’s (powdered) sugar
  • ⅛ teaspoon ground ginger
  • ½ teaspoon pure vanilla extract
  • 2 to 3 teaspoons water
Preheat oven to 375 degrees F. Prepare two 9x5x2¾ inch loaf pans; lightly grease the pans with shortening. Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper.
  1. In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and crystallized ginger; whisk together to mix. Set aside.
  2. In a large bowl, combine pumpkin, sugar, eggs, and oil; whisk together until well blended. Add flour mixture; stir just until blended. Add dates; lightly stir to mix in.
  3. Bake: Pour batter into the loaf pans, dividing the batter evenly between the 2 pans. Bake 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Remove pans from oven and let cool about 15 minutes. Remove bread from pans and place on a wire cooling rack to finish cooling.
Ginger Glaze:
  1. In a small bowl, combine powdered sugar, ginger, vanilla, and 2 teaspoons water; beat together until mixture is smooth. Add additional water if necessary to make a soft consistency. The glaze should be partially thick, but thin enough that it will run down over the sides of the bread. Add additional powdered sugar if too thin or a little more water if it seems too thick.
Testing for doneness: Use the baking times given in the recipe as an estimate as some ovens bake faster or slower than others. Insert a wooden toothpick or long wooden skewer near the center of the bread and remove it. There should be a few moist crumbs attached to the toothpick or skewer, but not batter. Or, insert an instant read thermometer into the middle of the loaf; the internal temperature should range between 195-205 degrees F. Tip: I like to use a combination of the toothpick test plus a temperature reading using a Super-Fast Thermapen Thermometer for an accurate test of doneness.
Recipe Notes
Pan: Two 9"x5"x2¾" Loaf Pans Pan Prep: Greased Oven Temp: 375° Yield: 2 Loaves Storage: Tightly Wrapped, Room Temperature

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
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