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Pumpkin Bread with Dates, Nuts and Raisins

1   cup canned pumpkin 
1/2 cup butter, softened 
2  cups sugar 
2  eggs 
1/3  cup sour cream 
1  teaspoon vanilla 
1 1/2  cups flour 
1  teaspoon baking soda 
1/2  teaspoon baking powder 
1/2  cup chopped walnuts 
1/2  cup golden raisins 
1/2  cup chopped dates
1/2  teaspoon cinnamon
1/2  teaspoon nutmeg

1.Beat together first 6 ingredients until blended. combine and add the remaining ingredients and stir until dry ingredients are just moistened. Do not overmix.
2.Divide batter between 3 greased mini-loaf foil pans, 6x3x2-inch, place pans on a cookie sheet, and bake in a 350 F. oven for 35 to 40 minutes, or until a cake tester, inserted in center, comes out clean.
3.Allow to cool in pan for 15 min. and then remove from pans and continue cooling on a rack. Serve with sweet whipped butter, Yields 3 mini-loaves.