I found this pumpkin bread recipe and decided to try it. I have made some changes to the original recipes. I took the suggestion of one user and replaced cinnamon and nutmeg with ground all spices and added walnuts. I also added diced dates and use freshly mashed pumpkin instead of canned. The original recipe calls for 3 cups of sugar, I have reduced it to 2 ½ cups and the result is actually sweet enough for my taste. This is a good recipe as the bread came out fluffy. I cut out 3 pieces, got it packed and drove to the guard house to give them to the guard on duty so that he can have them for tea. The big smile on his face was priceless!. The fragrance of this bread not only filled my house with Christmas, it also gave the guard joy. AWESOME!
Largely adapted from Shirley Sober’s recipe.
Ingredients:
1 cup butter or margarine, softened
2 1/2 cups sugar
3 eggs
3 cups all-purpose flour
1 tbsp baking powder
1 1/2 tsp baking soda
1 tsp ground all spices
1 tsp vanilla extract
1 tsp ground cloves
16 oz. mashed pumpkin
½ cup diced dates
¾ halved walnuts
Method:
In a mixing bowl, cream butter and sugar. Add eggs and vanilla extract. Mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin, diced dates and walnuts. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans or a bundt cake pan. Bake at 350 degrees F or 175 degrees C for 1 hour or until bread tests done.
