(POSTED: July 4, 2005)
Ginger-Date Pumpkin Loaves
Two perfectly paired tastes of the fall season
-- dates and pumpkin -- get added flavor from crystallized ginger.
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon finely chopped crystallized ginger
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup canned pumpkin
1/2 cup milk
1/3 cup shortening
1 cup coarsely chopped pitted dates
1 recipe Spiced Glaze (see below)
1. 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.
2. 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).
Spiced Glaze: In a small mixing bowl stir together 1/2 cup sifted powdered sugar and 1/8 teaspoon ground ginger. Stir in enough water (2 to 3 teaspoons) to make drizzling consistency. Makes 5 small loaves (25 servings).
Source: Better Homes & Gardens