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3 cups flour1 tablespoon baking powder1 tablespoon ground ginger2 teaspoons cinnamon1 teaspoon ground cloves1 teaspoon baking soda3/4 teaspoon salt1 1/4 cups packed brown sugar1/2 cup butter, softened3 eggs1 cup canned pumpkin1/3 cup dark molasses1 cup buttermilk1 cup chopped dates1 cup chopped pecans
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.
Tip: Bake 6x3 inch pans on a jelly roll pan to easily remove loaves from oven.
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