Ginger-Date Pumpkin Loaves

Pumpkin bread is a fall favorite. This variation, with ginger and dates, is drizzled with a spiced glaze.

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  • Makes: 25 servings
  • Makes: 5 small loaves
  • Prep: 25 mins
  • Bake: 35 mins 350°F

Ginger-Date Pumpkin Loaves

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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

Directions

  1. In a small mixing bowl stir together powdered sugar and ground ginger. Stir in enough water, 1 teaspoon at a time, until glaze reaches drizzling consistency.
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Nutrition Facts (Ginger-Date Pumpkin Loaves)

  • Per serving:
  • 129 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 17 mg chol. ,
  • 70 mg sodium ,
  • 24 g carb. ,
  • 1 g fiber ,
  • 0 g sugar ,
  • 2 g pro.
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