Ginger Date Pumpkin Loaves

[Guest guest]

My recipe of the month:

 

Ginger Date Pumpkin Loaves

 

5 small loaves

(25 servings)

Prep: 25 minutes

Bake: 35 minutes

 

Ingredients:

 

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon finely chopped crystallized ginger

2-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup canned pumpkin

1/2 cup milk

2 eggs

1/3 cup shortening

1 cup coarsely chopped pitted dates

 

1 recipe Spiced Glaze (see below)

 

 

Directions:

 

1. Grease five 4-1/2x2-1/2x1-1/2-inch loaf pans or two 8x4x2-inch

loaf pans; set aside. In a medium mixing bowl combine 1 cup of the

flour, sugar, ginger, baking powder, baking soda, nutmeg, and salt.

Add pumpkin, milk, eggs, and shortening. Beat with an electric mixer

on low to medium speed for 30 seconds. Beat on high speed for 2

minutes, scraping bowl occasionally. Add the remaining flour; beat

until well mixed. Stir in dates.

 

2. Spoon the batter into prepared pans. Bake in a 350 degree F oven

35 to 40 minutes for 4-1/2x2-1/2x1-1/2-inch loaves or 45 minutes for

8x4x2-inch loaves or until a wooden toothpick inserted near centers

comes out clean. Cool in pans on wire racks for 10 minutes. Remove

from pans. Cook completely. Wrap bread and store overnight. Drizzle

with Spiced Glaze before serving. Makes 5 loaves (25 servings).

 

 

Spiced Glaze: In a small mixing bowl stir together 1/2 cup sifted

powdered sugar and 1/8 teaspoon ground ginger. Stir in enough water

(2 to 3 teaspoons) to make drizzling consistency. Makes 5 small

loaves (25 servings).