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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-inch pans, 40 minutes for 6x3-inch 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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