Pumpkin Fruit Bread

Name: Pumpkin Fruit Bread
Total time: P1H10M
Yield: 12
Cuisine: Fusion
Ingredients: pumpkin purée (canned); sugar; butter; water; eggs; flour; baking soda; salt; cinnamon; cloves; dates; walnuts

Submitted by Patlyn

Quick bread made with canned pumpkin, dates and walnuts. Perfect for breakfast anytime during the fall season.

YIELD

12 servings

PREP

20 min

COOK

50 min

READY

70 min

Ingredients

OUNCES CANNED PUMPKIN PURÉE
2 cups, 1 can *

CUPS SUGAR

⅔

CUPS BUTTER
or margarine

CUP WATER

LARGE EGGS

2 ½

CUPS ALL-PURPOSE FLOUR

TEASPOONS BAKING SODA

TEASPOON SALT

TEASPOON CINNAMON

TEASPOON CLOVES

⅔

CUPS DATES
or raisins, chopped

CUP 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.