Carrot-Walnut Bread
INGREDIENTS:
3 1/3 c Unbleached Flour; Sifted 2/3 c Cooking Oil
4 ts Pumpkin Pie Spice 4 ea Eggs; Lg
2 ts Baking Soda 2 c Pumpkin; Mashed, Canned, 1Cn
1 ts Baking Powder 2/3 c Water
1 1/2 ts Salt 2/3 c Chopped Dates
2 2/3 c Sugar
3 1/3 c Unbleached Flour; Sifted 2/3 c Cooking Oil
4 ts Pumpkin Pie Spice 4 ea Eggs; Lg
2 ts Baking Soda 2 c Pumpkin; Mashed, Canned, 1Cn
1 ts Baking Powder 2/3 c Water
1 1/2 ts Salt 2/3 c Chopped Dates
2 2/3 c Sugar
Yield: 10
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.
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.