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Pumkin Date BreadRecipes

SUNCATCHER DATECAKES is sharing our favorite recipes.  Coming from a family of five children, these recipes represent memories, special occasions, great family get-togethers, parties and traditions passed down with each generation.

As a tribute to our Mom, her famous Chunky Dark Fruit Cakes are made the weekend after Thanksgiving and put away until Christmas Day.  Our family and children have always enjoyed making the fruit cakes.  With a big pot of Mom’s chicken soup simmering on the stove and the fruit cakes safely baking in the oven, we’d all relax with a glass of champagne or cup of eggnog.  After all, ‘tis the season to be jolly!

Our sister Bridgetta’s recipe for Pumpkin Date Bread is one of Mom’s favorites.  When Mom finds out it’s in the oven, she’ll say “Put the tea on.  I’ll be right over.”  Her daughter Sherri and niece Shannon normally join in the fun too.  When the date bread leaves the oven, the tea is ready and the party begins.  The Pumpkin Date Bread never seems to last out the day.

Our sister Tam’s Pineapple Date Up-side-down Cake recipe will be coming soon.   This delectable cake is Tam’s own personal creation. It’s a winner with the men, served warm with fresh whipped cream or vanilla ice cream.

Our sister Maura’s Date Cheesecake recipe will also be coming soon.  This is a classic which everyone loves.  Be careful though; rambunctious children should be kept out of the kitchen while this cake is baking…otherwise it will split!

PUMPKIN DATE BREAD RECIPE

DRY INGREDIENTS
3 1-3 Cups of Sifted Flour
2 Teaspoons of Baking Soda
1 1-4 Teaspoons of Salt
1 Teaspoon of Cinnamon
1 Teaspoon of Nutmeg
3 Cups of Dark Brown Sugar

WET INGREDIENTS
4 Eggs
2/3 cup of cold water
1 Large (29oz) Can of 100% Pure Pumpkin
3 cups of Pitted and Chopped Dates
1 Cup of Oil

INSTRUCTIONS

Sift all dry ingredients including dark brown sugar, into a large mixing bowl. In a separate bowl combine your wet ingredients, and mix well Make a well in your dry ingredients and add wet ingredients to dry mix until smooth. 

Take three bread loaf pans, grease and flour the entire inside of the loaf pans thoroughly. Evenly distribute the mixture between the three loaf pans.  Bake all three loaves in a preheated 350 degree oven for 1 hour. Cool slightly on wire racks (5-10 minutes).  Carefully loosen the loaves going around the edges with a knife.  With two pot holders turn each pan upside-down into the pot holder, and carefully place the pumpkin date bread right side up on the wire rack to cool the remainder of the way. Repeat process for each loaf.

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