Ingredients
3 1/3 c. sifted flour
2 tsp. baking soda
3 1/3 c. sugar
1 1/2 c. chopped dates
1/2 to 1 c. chopped walnuts
1/3 c. water
1 c. cooking oil
1 tsp. salt
1 heaping tsp. cinnamon
4 eggs
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Mix together all dry ingredients. Then blend oil, eggs, water and pumpkin. Add to dry ingredients; blend well. Grease and flour 4 one-pound coffee cans or 2 large loaf pans. Fill 1/2 full. Bake at 350° for 1 hour or until done. Cool in pans slightly; take out and let cool. Wrap in foil and put in refrigerator. Will keep about 6 weeks. Can also be frozen.
RecipeNLG
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving