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Pumpkin Fruit Bread
| Ingredients | |||
| 1 | can | pumpkin (15 oz/2 cups) | |
| 2 | cup | sugar | |
| 2/3 | cup | butter or margarine, softened | |
| 1/2 | cup | water | |
| 3 | each | eggs | |
| 2 1/2 | cup | flour | |
| 2 | teaspoon | baking soda | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | cinnamon | |
| 1/2 | teaspoon | cloves | |
| 2/3 | cup | dates, or raisins, chopped | |
| 1 | cup | walnuts, chopped | |
Directions: | |||
| Preheat oven to 325 degrees. 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. | |||
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