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Spicy Pumpkin Gingerbread Loaves

Servings: 20


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-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.

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