 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
A delicious addition to a Thanksgiving feast. Can be made in loaf pans, bundt pans or as cupcakes and freezes extremely well. serve with sweetened , whipped cream cheese.I think this recipe came from Bon Appetite about 25-30 years ago. Ingredients:
4 cups sugar |
1 (29 ounce) can pumpkin puree |
2 eggs |
1 cup oil or 1 cup applesauce |
5 cups flour |
1 tablespoon baking powder |
2 teaspoons cinnamon |
1 1/2 teaspoons cloves |
1 teaspoon salt |
2 cups chopped dates |
2 cups chopped walnuts |
Directions:
1. Preheat oven to 350.
2. Grease at least 1 large ring mold.
3. Combine sugar, pumpkin and eggs in a large bowl and beat with mixer until wsell blended.
4. Add oil (or applesauce) and beat to combine.
5. Thoroughly blend in flour, soda, cinnamon, cloves and salt.
6. Sir in dates and nuts.
7. Fill prepared pan or pans 3/4 full to allow3 for rising during baking.
8. Bake about 1 hour (in bundt pan or ring bold) or until toothpick inserted near center of bread comes out clean and bread has pulled away slightly from sides of pan.
9. Serve with sweetened, whipped cream cheese.
|
|