Pumpkin and dates panettone cake

PUMPKIN AND DATES PANETTONE CAKE is a much simpler and easier version of classic panettone, the one which is made with brewer’s yeast and therefore has a very long leavening time.
Making panettone at home is not easy, it takes a lot of patience and attention. So for those who love panettone and not long leavening, today I give you this cool recipe.
A panettone that can be prepared in a snap of the fingers, Christmas dessert full of many good things and especially easy to do. Once you put the dough in the special paper molds for panettone, once cooled and placed in the center of the table, will look great and I’m sure your guests will be amazed.
A mouth-watering panettone, moist and soft, enriched with dates and pumpkin and fragrant orange peel, a Christmas dessert that will amaze everyone and allow you to spend an even sweeter and happier Christmas with your family.

Let’s discover together this fantastic recipe for Pumpkin and Date Panettone Cake!

panettone cake

Video recipe of the day

  • DifficultyMedium
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time40 Minutes
  • Cooking methodOven
  • CuisineItalian


330 g flour
3 eggs
200 g sugar
120 ml seed oil
120 ml milk
200 g pumpkin
12 dates
1 sachet baking powder for sweets
1 pinch salt

Pumpkin and dates cake

Pumpkin and dates panettone cake


1-Insert into a planetary mixer, the whole eggs together with the pinch of salt, operate the machine and beat for a few seconds.

2-Unite always working the sugar and whip them until the eggs are light and frothy: 4-5 minutes are enough.

3-Incorporate and then add the milk and also the oil while continuing to whisk.

4-Web the flour with the baking powder into the mixture, add the grated orange zest.

5-Mash the boiled pumpkin with the help of a fork and add it to the mixture.

6-Divide 8 dates in half, remove the central bones and cut them into small pieces, then add them to the mixture.

7– Take a paper panettone mould and pour in all the mixture obtained. Sprinkle the surface with sugar, divide the remaining dates in half, and decorate the surface of the panettone cake, sprinkle with almond slivers and more sugar.

8-Bake in a preheated oven at 180° for 40′, before taking out of the oven do the toothpick test, if it should still be damp, cook for another 10′.

9-Leave the cake in the oven off for 10′, then take it out of the oven and let it cool completely before cutting it into slices…Enjoy!

Pumpkin and dates panettone

Follow me on Facebook
Vittoria’s Italian cuisine blog

/ 5
Thanks for voting!

Do you want to help me improve the recipe by answering some questions? Thank you!

* Mandatory question

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.