Pumpkin Date Bread

Name: Pumpkin Date Bread
Ingredients: 2 sticks Salted Butter, Softend; 3/4 cups Brown Sugar, Plus 1/2 Cup For The Pan; 3/4 cups White Sugar; 3 whole Eggs; 1-1/2 cup Pure Packed Pumpkin; 3/4 cups Chopped Dates; 1/2 cups Buttermilk; 3 cups White Flour; 1 cup Wheat Flour; 1 teaspoon Baking Soda; 1-1/2 teaspoon Baking Powder; 1 Tablespoon Pumpkin Pie Spice; 1 cup Sour Cream

13 ingredients

5 steps

Ingredients

2 sticks Salted Butter, Softend
3/4 cups Brown Sugar, Plus 1/2 Cup For The Pan
3/4 cups White Sugar
3 whole Eggs
1-1/2 cup Pure Packed Pumpkin
3/4 cups Chopped Dates
1/2 cups Buttermilk
3 cups White Flour
1 cup Wheat Flour
1 teaspoon Baking Soda
1-1/2 teaspoon Baking Powder
1 Tablespoon Pumpkin Pie Spice
1 cup Sour Cream

Directions

1

Preheat oven to 350 degrees.
2

Cream together the butter and sugars (use 3/4 cup brown sugar) until smooth. Add eggs one at a time until mixed. Stir in pumpkin, dates, and buttermilk until combined.
3

In a separate bowl combine all dry ingredients. Add to the first mixture, alternating with the sour cream until all is mixed. Batter will be very thick, not pourable.
4

Coat a bundt pan with non stick spray and put the remaining 1/2 cup brown sugar in the bottom of the bundt pan. Spread it out evenly. Pour batter into the pan and bake for around an hour until a toothpick inserted comes out clean.
5

Cool for 15 minutes and invert onto a plate. Eat warm or at room temperature.