Mini Pumpkin-Date Breads

Name: Mini Pumpkin-Date Breads
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 11
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 2 teaspoons baking soda; 425 grams can pumpkin (not pumpkin pie mix); 237 milliliters chopped dates; 4 eggs; 710 milliliters Gold Medal® all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoons ground cloves; 1 teaspoons salt; 394 milliliters sugar; 2 teaspoons vanilla; 158 milliliters vegetable oil

Need a dairy free and vegetarian side dish? Mini Pumpkin-Date Breads could be a super recipe to try. One serving contains 432 calories, 6g of protein, and 15g of fat. This recipe serves 11. If you have flour, dates, ground cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Heat oven to 350ºF. Grease bottoms only of 11 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches.

Equipment you will use

Loaf Pan

Oven

Mix sugar, oil, vanilla, eggs and pumpkin in large bowl. Stir in remaining ingredients except dates. Stir in dates. Divide batter among pans (about 1/2 cup each).

Ingredients you will need

Pumpkin

Vanilla

Dates

Sugar

Egg

Cooking Oil

Equipment you will use

Bowl

Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up 10 days.

Ingredients you will need

Wrap