PUMPKIN TEA BREAD|
1/2 c. oil
1/2 c. sugar
1/2 c. brown sugar
1 c. pumpkin
1 1/2 c. sifted flour
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. soda
1 c. chopped nuts
1/2 c. chopped dates
Blend oil and 2 sugars. Stir in eggs and pumpkin. Sift
dry ingredients together; add to mixture. Stir in nuts and
dates. Pour batter into greased and floured 2 pound coffee
can. Place in crock-pot. Cover top of can with 6 to 8 paper
towels. Place lid on top. Bake on high for 3 hours.
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