Pumpkin Fruit Bread
Quick bread made with canned pumpkin, dates and walnuts. Perfect for breakfast anytime during the fall season.
Yield
12 servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
canned pumpkin purée
2 cups, 1 can |
*
|
| 2 | cups |
sugar
|
|
| ⅔ | cups |
butter
or margarine |
|
| ½ | cup |
water
|
|
| 3 | large |
eggs
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
cloves
|
|
| ⅔ | cups |
dates
or raisins, chopped |
|
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
canned pumpkin purée
2 cups, 1 can |
*
|
| 473 | ml |
sugar
|
|
| 158 | ml |
butter
or margarine |
|
| 118 | ml |
water
|
|
| 3 | large |
eggs
|
|
| 591 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
cloves
|
|
| 158 | ml |
dates
or raisins, chopped |
|
| 237 | ml |
walnuts
chopped |
|
Directions
Preheat oven to 325℉ (160℃).
Combine pumpkin, sugar, butter, water and eggs. Beat 1 min. at medium speed with an electric mixer. Add flour, soda, salt, cinnamon and cloves. Beat 1 min. at medium speed. Stir in dates or raisins and nuts.
Pour into a greased 8 x 4 inch or 9 x 5 loaf pan. Bake for 50 to 60 minutes until done. Cool in pan 5 minutes. Remove from pan and cool completely.
NOTE: This tastes just as terrific after being frozen as it does fresh baked.
