3 1/3 c Unbleached flour; sifted 2/3 c Cooking oil
4 ts Pumpkin pie spice 4 lg Eggs
2 ts Baking soda 2 c Pumpkin; mashed,
1 ts Baking powder — canned; 1cn
1 1/2 ts Salt 2/3 c Water
2 2/3 c Sugar 2/3 c Chopped dates
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.
Yields
10 servings