Ginger-Date Pumpkin Bread

Ingredients

  • 2 cups white 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 allspice (optional)
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin
  • 1/2 cup milk
  • 2 eggs
  • 1/3 cup shortening
  • 1 cup coarsely chopped pitted dates
  • 1/2 cup chopped walnuts (optional)
  • 1 recipe spiced glaze; see below (optional)

Directions

  1. Grease bundt pan or loaf pans and set aside.
  2. In a medium mixing bowl combine 1 cup of the flour, sugar, ginger, baking powder, baking soda, nutmeg, allspice and salt.
  3. Add pumpkin, milk, eggs and shortening. Beat with an electric mixer for 2 minutes and slowly add the remaining cup of flour until well-mixed. Stir in the dates, and walnuts if you choose to add them.
  4. Spoon the batter into prepared pans. Bake in 350 oven for 35-40 minutes

Spiced Glaze

In a small mixing bowl stir together 1/2 cup sifted powdered sugar, 1/8 teaspoon
ground ginger, and 1/8 teaspoon nutmeg. Stir in enough water (2 to 3 teaspoons) to
make drizzling consistency.

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