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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I've had this recipe for years; it was given to me by a friend. This is a moist fragrant quick bread. Use what appeals to you whether it is simply dates and nuts or chocolate chips to make it your own. I have used cooked acorn squash puree in place of pumpkin puree with good results. Ingredients:
1 1/2 cups sugar |
1 teaspoon baking soda |
1/4 teaspoon baking powder |
3/4 teaspoon salt |
1/2 teaspoon ground cloves |
1 1/2 teaspoons ground nutmeg |
1 teaspoon cinnamon |
1 3/4 cups flour |
1/2 cup oil |
2 eggs |
1 cup pumpkin puree |
1/2 cup water |
1/2 cup chopped dates or 1/2 cup nuts or 1/2 cup chocolate chips |
Directions:
1. Grease and flour 2 small loaf pans.
2. Sift dry ingredients together.
3. Add oil, eggs, pumpkin, and water and mix well.
4. Stir in dates and nuts.
5. Bake in a 350°F oven for approximately 1 hour or when center is pierced with a wooden skewer and comes out clean.
6. Let cool and unmold.
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