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PUMPKIN BREAD 1 2/3 c. sifted all-purpose flour 1 1/2 c. sugar 1 tsp. baking soda 1/4 tsp. baking powder 3/4 tsp. salt 1/2 tsp. ground cloves 1/2 tsp. ground nutmeg 1/2 tsp. ground cinnamon 2 eggs 1/2 c. vegetable oil 1 c. canned pumpkin 1/2 c. water 1/2 c. chopped walnuts 1/2 c. cut-up dates Bake at 325 degrees for 1 1/4 to 1 1/2 hours. Makes 1 medium and 1 small loaf. Grease and flour one 8 1/2 x 4 1/2 x 2 1/2 inch and one 7 1/2 x 3 1/2 x 2 1/2-inch baking pan. Sift flour, sugar, baking soda, baking powder, salt, cloves, nutmeg and cinnamon into a large bowl. Add eggs, oil, pumpkin and water; beat well. Stir in dates and nuts. Pour into pans, using about 2 3/4 cups of batter for larger pan and 1 3/4 cups for smaller of the two pans. Bake in a slow oven at 325 degrees for 1 1/2 hours for large and 1 1/4 hours for smaller pan or until top springs back when touched lightly. Start testing after 1 hour of baking. Cool 15 minutes. Wrap in foil completely when cool. Will freeze up to 2 months. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |