Pumpkin-date bread

2 loaves

Ingredients

Quantity Ingredient
2½ cup Sugar
⅔ cup Vegetable Oil
4 Egg
16 ounces Pumpkin
⅔ cup Water
3⅓ cup Flour; All-purpose
2 teaspoons Baking Soda
1½ teaspoon Cinnamon; ground
1 teaspoon Cloves; ground
½ teaspoon Baking Powder
½ cup Nuts; coarsely chopped Walnuts or pecans
½ cup Dates; cut-up

Directions

Heat oven to 350F or 170C. Grease bottoms only of 2 loaf pans, 9x5x3 inches, or 3 loaf pans, 8-1/2x4-1/2x2-½ inches. Mix sugar, oil, eggs, pumpkin and water in large bowl. Stir in remaining ingredients. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes; cool slightly.

Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days. Makes 2 large or 3 small loaves. Submitted By DEBRA ANTES On 11-23-94

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