Karen's Pumpkin Date Bread recipe
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Ingredients
- 1 ¾ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon baking powder ¼ teaspoon ground cloves ⅓ cup buttermilk ½ teaspoon vanilla extract 1 ⅓ cups raw sugar ⅓ cup shortening, softened 2 eggs 1 cup pumpkin puree ⅓ cup chopped dates
Nutrition Info
- 351.9 caloriescarbohydrate: 61.3 gcholesterol: 46.9 mgfat: 10.3 gfiber: 2.3 gprotein: 5.3 gsaturatedFat: 2.7 gservingSize: -sodium: 578.8 mgsugar: 37.6 gtransFat: : -unsaturatedFat: : -
Directions Karen's Pumpkin Date Bread
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Sift flour, baking soda, salt, cinnamon, baking powder, and cloves together in a bowl.
Mix buttermilk and vanilla extract together in a small bowl.
Beat sugar and shortening in a large bowl with an electric mixer until light and fluffy. Beat in eggs. Beat in pumpkin puree. Add flour mixture in 3 batches, alternating with buttermilk mixture, beating batter briefly after each addition.
Fold dates into the batter. Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.