Pumpkin-date bread
2 loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Sugar |
| ⅔ | cup | Vegetable Oil |
| 4 | Egg | |
| 16 | ounces | Pumpkin |
| ⅔ | cup | Water |
| 3⅓ | cup | Flour; All-purpose |
| 2 | teaspoons | Baking Soda |
| 1½ | teaspoon | Cinnamon; ground |
| 1 | teaspoon | Cloves; ground |
| ½ | teaspoon | Baking Powder |
| ½ | cup | Nuts; coarsely chopped Walnuts or pecans |
| ½ | cup | Dates; cut-up |
Directions
Heat oven to 350F or 170C. Grease bottoms only of 2 loaf pans, 9x5x3 inches, or 3 loaf pans, 8-1/2x4-1/2x2-½ inches. Mix sugar, oil, eggs, pumpkin and water in large bowl. Stir in remaining ingredients. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes; cool slightly.
Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days. Makes 2 large or 3 small loaves. Submitted By DEBRA ANTES On 11-23-94