Description
A delightful dessert that combines the warm flavors of fall with a touch of sweetness, featuring pumpkin and dates topped with a creamy vanilla drizzle.
Ingredients
Scale
- 200 g (1 2/3 cups) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 120 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 100 g (1 cup) pumpkin puree
- 120 g (3/4 cup) chopped dates
- 60 ml (1/4 cup) milk
For the Vanilla Drizzle, you will need:
- 100 g (1 cup) powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a loaf pan by greasing it and lining it with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, cream the softened butter and brown sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and pumpkin puree.
- Gently fold in the dry ingredients, then stir in milk and chopped dates until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- For the vanilla drizzle, whisk together powdered sugar, 1 tablespoon of milk, and vanilla extract until smooth. Adjust consistency with more milk if needed.
- Once the cake is completely cool, drizzle the vanilla icing over the top and serve.
Notes
- Overmixing the batter can lead to a dense cake.
- Measure ingredients accurately for best results.
- Allow the cake to cool in the pan for 10 minutes before transferring.
- Use room temperature ingredients for better mixing.
- Check for doneness with a toothpick.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pumpkin Date Cake, Vanilla Drizzle, Fall Dessert, Easy Cake Recipe