Mother's Pumpkin Bread

Pumpkin Bread and PB Cookies
Photo shown also includes the peanut butter cookies I made on the same day I made the bread.


 Ingredients
3 1/3 Cups Flour
2 Teaspoons Baking Soda
1 Teaspoon Ground Cinnamon
3 Cups Granulated Sugar
1/2 Cup Chopped Dates 
1/2 Cup Chopped Nuts
1 Cup Cooking Oil (vegetable oil, canola, sunflower, etc)
1/3 Cup Water
4 Eggs
2 Cups Pureed Pumpkin (NOT pie filling)

 Directions
Preheat oven to 350 degrees F. Grease and flour loaf pans. Depending on size of pan, could make up to 3 loaves.

 Combine dry ingredients; set 1 cup aside and dredge dates in it. 
Beat eggs well. Add cooking oil, water and pumpkin. Mix well.
Mix dry and liquid ingredients together. Stir in dates and nuts, including the flour. Pour batter into prepared pans. 
Bake for 1 hour and 15 minutes. 

 Cool before freezing. Or serve immediately. 

 Depending on what you have in stock, any dried fruit can be substituted for dates. When I have made this, I have used either raisins or craisins. And vary it up when using nuts. Mother
used dates and walnuts. I used (at the time of this writing) craisins and pecans. Next time I think I will use dates and almonds. And gluten free flour, so I can eat it. 

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