Yield: 10 servings
3 1/3 c flour
4 ts pumpkin pie spice
2 ts baking soda
1 ts baking powder
1 1/2 ts salt
2 2/3 c sugar
2/3 c cooking oil
4 lg eggs
2 c pumpkin, canned
2/3 c water
2/3 c dates, chopped
2/3 c walnuts, chopped
Preheat oven to 325F.
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 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.