Chefmom's Pumpkin Pecan Date Bread
2 sticks (1 cup) butter, slightly softened
1 cup granulated sugar
1 cup well packed dark brown sugar
4 large sized eggs
1 cup pumpkin puree
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2 3/4 cups all-purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground mace
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup chopped pecans
1 cup chopped dates
Liberally grease 2 8x4 loaf pans, set aside. Preheat the oven to 400°.
In a bowl, combine the flour, leavenings and spices. Stir in the nuts and dates, set aside.
In a mixing bowl, cream the butter and sugars until light, about 2 minutes. Scrape the bowl and beat in the eggs, one at a time, and stir in the pumpkin.
Add the flour mixture and mix until JUST blended. Divide into the two pans and smooth the tops.
Bake for 45+ minutes until a toothpick inserted in the center comes out clean. Be sure to watch your oven, they will probably bake for a different time in your oven with your pans etc.
This recipe can also be used for muffins, or even dropped out for a soft, cake-like cookie. I like to glaze them after they have cooled with a powdered sugar/milk glaze.
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A Note from Chefmom…
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I stumbled on this recipe many years ago, about the time I was married. I have loved it ever since. You know fall has come when the pumpkin recipes come out!! It has won it's share of ribbons over the years at the local county fairs and farm shows. And, it even freezes well. This is always one of the recipes I use to make mini loaves to give away over the Holidays.
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