1-2/3 C. flour 1-1/2 C. sugar 1 t. baking soda 1/4 t. baking powder 3/4 t. salt 1/2 t. ground cloves 1/2 t. nutmeg 1/2 t. cinnamon 2 eggs 1/2 C. oil 1 C. canned pumpkin 1/2 C. water 1/2 C. chopped walnut 1/2 C. cut-up dates *****substitute raisins for walnuts and dates
1. Grease and flour two 8x4x2 bread pans 2. Combine 1st 8 ingredients in a large bowl 3. Add eggs, oil, pumpkin and water; beat well. Stir in walnuts and dates (raisins) 4. Pour into pans 5. Bake for about 1-1/4 hours or until tops spring back when lightly pressed. Start testing after 1 hour. 6. Cool 15 minutes on wire rack; loosen loaves, turn out and cool completely. When cool, wrap in foil. Loaves freeze well for up to 2 months
Baked Goods