PUMPKIN DATE BREAD
1-1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1 cup canned pumpkin
1-3/4 cups flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/3 cup water
1 cup chopped dates (or substitute raisins)
1/2 cup chopped nuts
With electric mixer, combine sugar and oil, mixing well. Add eggs and pumpkin, beating well. Sift together flour, baking powder, soda, salt, cloves, nutmeg, cinnamon, and allspice. Add dry ingredients to pumpkin mixture and mix well. Add water, dates, and nuts, mixing well.
Spray 9-by-5-inch loaf pan with non-stick cooking spray and flour lightly. Transfer batter to prepared pan and bake in pre-heated 350° oven 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan a few minutes before unmolding onto cooling rack. Option: make 3 mini loaves. Bake 35-45 minutes.
If desired, wrap well and freeze.
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