3 1/3 c Unbleached flour; sifted 4 ts Pumpkin pie spice
2 ts Baking soda 1 ts Baking powder
1 1/2 ts Salt 2 2/3 c Sugar
2/3 c Cooking oil 4 Eggs; lg
2 c Pumpkin; mashed, canned, 1cn 2/3 c Water
2/3 c Chopped dates
Stir the flour, pumpkin pie spice, baking soda, baking powder, and
salt together in a small bowl and set aside. Beat the sugar and oil
together in a medium mixing bowl, using an electric mixer set on
high, until light and fluffy. Add the eggs, one at a time beating
well after each addition, and then beat in the pumpkin. Add the dry
ingredients alternately with the water to the sugar mixture, beating
well after each addition, using a mixer set on low speed. Stir in
the dates and pour the batter into 2 greased 9 X 5 X 3-inch loaf
pans. Bake in a preheated 324 degree F. oven for 55 minutes or until
a cake tester or wooden pick inserted in the center comes out clean.
Cool in the pans on wire racks for 10 minutes, then remove from the
pans and continue cooling on the racks.
Yields
10 servings