| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables, Eggs |
|
Breads, Fruits, Vegetables, Quick |
10 |
Servings |
INGREDIENTS
| 3 1/3 |
c |
Unbleached Flour; Sifted |
| 4 |
ts |
Pumpkin Pie Spice |
| 2 |
ts |
Baking Soda |
| 1 |
ts |
Baking Powder |
| 1 1/2 |
ts |
Salt |
| 2 2/3 |
c |
Sugar |
| 2/3 |
c |
Cooking Oil |
| 4 |
|
Eggs; Lg |
| 2 |
c |
Pumpkin; Mashed, Canned, 1Cn |
| 2/3 |
c |
Water |
| 2/3 |
c |
Chopped Dates |
INSTRUCTIONS
Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt
together in a small bowl and set aside. Beat the sugar and oil together
in a medium mixing bowl, using an electric mixer set on high, until light
and fluffy. Add the eggs, one at a time beating well after each addition,
and then beat in the pumpkin. Add the dry ingredients alternately with
the water to the sugar mixture, beating well after each addition, using a
mixer set on low speed. Stir in the dates and pour the batter into 2
greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 324 degree F. oven
for 55 minutes or until a cake tester or wooden pick inserted in the
center comes out clean. Cool in the pans on wire racks for 10 minutes,
then remove from the pans and continue cooling on the racks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/breads1.zip
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