INGREDIENTS:

1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
1 (15 ounce) can pumpkin (not pumpkin pie mix)
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1 cup chopped dates
Praline topping
1/3 cup packed brown sugar
1/3 cup chopped pecans
1 tablespoon butter or margarine, softened

DIRECTIONS:

Heat oven to 350.
Grease bottoms only of 2 loaf pans, 9×5x3 or 8 1/2x 4 1/2x 2 1/2 inches.
Make Praline topping by mixing all ingredients until crumbly and set aside.
Mix sugar, oil, vanilla, eggs and pumpkin in large bowl.
Stir in remaining ingredients except dates.
Stir in dates.
Pour batter into pans.
Sprinkle with topping.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Loosen sides of loaves from pans; remove from pans to wire rack.
Cool completely before slicing.
Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.

Leave a Reply

You must be logged in to post a comment.