Pillsbury Date Quick Bread Fruit Cake Recipe | Easy & Moist Baking

Transform ordinary ingredients into a moist, flavorful fruit cake with the Pillsbury Date Quick Bread recipe—simple, quick, and packed with natural sweetness from ripe dates.

This Pillsbury fruit cake blends quick bread convenience with the rich, chewy texture of ripe dates. Perfect for quick dessert nights, it requires minimal prep and delivers rich, caramel-like depth. The combination of Pillsbury’s reliable mix with fresh fruit creates a moist, tender crumb that’s ideal for breakfast or dessert.

This recipe centers on ripe dates—nature’s sweetener—to reduce processed sugars while enhancing moisture. Pillsbury’s quick bread base provides structure with flour, baking powder, and oil, ensuring a light, airy texture. Additional spices like cinnamon and vanilla deepen flavor, while a splash of buttermilk tenderizes the crumb for maximum indulgence.

Preheat oven to 350°F (175°C). In a bowl, combine Pillsbury quick bread mix with mashed ripe dates, melted butter, eggs, and buttermilk. Stir in baking powder and a pinch of cinnamon and vanilla. Pour into a greased loaf pan and bake for 50–52 minutes, until a toothpick comes out clean. Let cool slightly before serving—either warm or at room temperature.

Enjoy this easy, wholesome Pillsbury Date Quick Bread Fruit Cake as a satisfying treat or share it with family and friends. With its quick prep and rich, natural sweetness, it’s a go-to for weekend baking. Try it today and savor the delicious simplicity of homemade fruit cake perfection.

Looking for a delicious dessert recipe? Then check out this yummy fruitcake that's made using quick bread and muffin mix and colorful dried fruits. HOLIDAY FRUITCAKE (recipe may be halved) 2 eggs 2 cups water 2 pkg. Pillsbury date or nut quick bread mix 2 cups pecans (halves or chopped) 2 cups raisins 2 cups (12-13 oz.) candied cherries* 1 cup candied pineapple, cut up* Preheat oven to 350 degrees.

Grease and flour bottom and sides of a 12-cup fluted tube pan or 10-inch tube (angel food) pan.** In large bowl, combine eggs and water. Add. 2 cups water 1/4 cup Crisco® Pure Vegetable Oil 2 large eggs 2 (16.6 oz.) pkgs.

Pillsbury® Date Quick Bread 2 cups pecan halves 2 cups raisins 2 cups candied cherries, halved 1 cup cut. QUICK BREAD FRUIT CAKE 2 eggs 2 c. water 1 pkg.

Pillsbury cranberry quick bread mix 1 pkg. Pillsbury date or nut quick bread mix 2 c. pecans, chopped 2 c.

raisins 2 c. (12-13 oz.) candied cherries 1 c. cut.

Use 3 boxes of Quick Bread Mix. Pumpkin, Date, Nut, Cranberry are some of the choices. You can mix and match any of these and end up with a great frui.

PILLSBURY FRUIT CAKE 1 egg 1 c. water 1 pkg. Pillsbury Date bread mix 1/2 c.

sliced candied red cherries (for color) 1 c. chopped pecans 1 c. raisins (soak in rum if you wish) 1/2 c.

chopped dried apricots (get moist ones). A recipe for Quick Bread Fruitcake made with eggs, water, cranberry quick bread mix, date or nut quick bread mix, pecans, raisins. This Holiday Fruitcake recipe is from the Cook'n with Pillsbury Cookbook.

Download this Cookbook today. QUICK BREAD FRUIT CAKE 2 eggs 2 c. water 1 pkg.

Pillsbury cranberry quick bread mix 1 pkg. Pillsbury date or nut quick bread mix 2 c. pecans, chopped 2 c.

raisins 2 c. (12-13 oz.) candied cherries 1 c. cut-up candied pineapple Heat oven to 350 degrees F.

Grease and flour the bottom and sides of a fluted tube or 10 inch tube pan. In large bowl, combine eggs and water. Add remaining ingredients.

2 eggs 2 c. water 1 pkg. Pillsbury cranberry quick bread mix 1 pkg.

Pillsbury date or nut quick bread mix 2 c. pecans, chopped 2 c. raisins 2 c.

(12-13 oz.) candied cherries 1 c. cut.