Mini Pumpkin-Date Breads

These cute and spicy little breads, wrapped festively, are a great solution for a low-key holiday gift exchange at work. MORE+ LESS-

By Betty Crocker Kitchens

August 25, 2008

1 2/3

cups sugar

2/3

cup vegetable oil

teaspoons vanilla

eggs

can (15 ounces) pumpkin (not pumpkin pie mix)

cups Gold Medal™ all-purpose flour

teaspoons baking soda

teaspoon ground cinnamon

3/4

teaspoon salt

1/2

teaspoon baking powder

1/2

teaspoon ground cloves

cup chopped dates

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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.