Spicy Pumpkin Gingerbread Loaves

Servings: 20


Ingredients:

3 cups flour
1 tablespoon baking powder
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups packed brown sugar
1/2 cup butter, softened
3 eggs
1 cup canned pumpkin
1/3 cup dark molasses
1 cup buttermilk
1 cup chopped dates
1 cup chopped pecans

Cooking Directions:

Combine flour, baking powder, ginger, cinnamon, cloves, baking soda and salt; set aside. Beat sugar and butter in large bowl of electric mixer at medium speed until creamy. Add eggs; continue beating until fluffy. Blend in pumpkin and molasses. Gradually add flour mixture alternately with buttermilk. Stir in dates and nuts. Spread into two 8x4 inch or five 6x3 inch greased loaf pan. Bake at 350° F for 60 minutes for 8x4 pans, 40 minutes for 6x3 pans, or until tooth pick inserted in center comes out clean. Cool in pan 15 minutes before removing to wire rack.

Tip: Bake 6x3 inch pans on a jelly roll pan to easily remove loaves from oven.

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