"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Praline Pumpkin Date Bread Recipe

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This recipe for Praline Pumpkin Date Bread, by , is from Cookin' with Barb!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Keene
Added: Wednesday, April 29, 2009


1 2/3 c. sugar
2/3 c. vegetable oil
2 tsp. vanilla
4 eggs
1 15 oz. can pumpkin (not pumpkin pie mix)
3 c. all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
tsp. salt
tsp. baking powder
tsp. ground cloves
1 c. chopped dates

Praline Topping

1/3 c. packed brown sugar
1/3 c. chopped pecans
1 tbsp. butter or margarine, softened

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350. Grease bottoms only of 2 loaf pans, 8 inches by 4 inches by 2 inches, or 1 loaf pan, 9 inches by 5 inches by 3 inches, with shortening. Make praline topping; set aside.

Mix sugar, oil, vanilla, eggs and pumpkin in large bowl. Stir in remaining ingredients except dates until well blended. Stir in dates. Pour batter into pans. Sprinkle with topping.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaves 1 hour 10 minutes, or until toothpick comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 1 hour; before slicing.

Praline Topping

Mix all ingredients until crumbly.




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