3 1/3 c Unbleached flour; sifted
2 t Baking soda
1 1/2 t Salt
2/3 c Cooking oil
2 c Pumpkin; mashed, canned, 1cn
2/3 c Chopped dates
4 t Pumpkin pie spice
1 t Baking powder
2 2/3 c Sugar
4 ea Eggs; lg
2/3 c Water
- 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.
