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

Source: Better Homes and Gardens
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Ginger-Date Pumpkin Loaves

Ingredients

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Directions

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  • 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.

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  • 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).

Nutrition Facts (Ginger-Date Pumpkin Loaves)

129 calories; 3 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 17 mg cholesterol; 70 mg sodium. 0 mg potassium; 24 g carbohydrates; 1 g fiber; 0 g sugar; 2 g protein; 0 RE vitamin a; 1069 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;

Spiced Glaze

Ingredients

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Directions

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  • 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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