3 1/3 c Unbleached flour; sifted 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 Eggs; lg
2 c Pumpkin; mashed, canned, 1cn 2/3 c Water
2/3 c Chopped dates
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 in a preheated 324 degree F. oven 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.
