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Pumpkin Pecan Date Bread

List of Ingredients




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
~~~~~
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.




always one of the recipes I use to make mini loaves to give away
over the Holidays.

Recipe