| 1 2/3 | cups sugar |
| 2/3 | cup vegetable oil |
| 2 | teaspoons vanilla |
| 4 | eggs |
| 1 | can (15 ounces) pumpkin (not pumpkin pie mix) |
| 3 | cups Gold Medal® all-purpose flour |
| 2 | teaspoons baking soda |
| 1 | teaspoon ground cinnamon |
| 3/4 | teaspoon salt |
| 1/2 | teaspoon baking powder |
| 1/2 | teaspoon ground cloves |
| 1 | cup chopped dates |
| 1. | Heat oven to 350ºF. Grease bottoms only of 11 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches. |
| 2. | Mix sugar, oil, vanilla, eggs and pumpkin in large bowl. Stir in remaining ingredients except dates. Stir in dates. Divide batter among pans (about 1/2 cup each). |
| 3. | Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up 10 days. |
|
| For a crunchy praline topping, mix 1/3 cup packed brown sugar, 1/3 cup chopped pecans and 1 tablespoon softened butter or margarine until crumbly, and sprinkle over the batter before baking. |
|
| To make regular-sized loaves, grease just the bottoms of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches. Bake 50 to 60 minutes. |
Nutrition Information:
105 ( 35 ); 4 g ( 1 g); 20 mg; 100 mg; 17 g ( 1 g); 2 g 20 %; 0%; 0%; 2 % 1 ; 1