Pumpkin Date Loaf

With it's dense crumb, this whole wheat pumpkin loaf is dotted with sweet chopped dates and raisins (or dried cranberries) for an easy breakfast or snack. 

Ingredients:

1 cup pumpkin purée

1 cup brown sugar

 2 eggs

2/3 cup vegetable oil

2 cups whole wheat flour

2 1/2 tsps baking powder

1/2 tsp baking soda

 pinch of salt

1 tsp cinnamon

 2/3 cup chopped dates

1/3 cup raisins (optional, but for raisin-haters you could use dried cranberries)

Mix the pumpkin purée, brown sugar, eggs and oil together. In a separate bowl combine the whole wheat flour, baking powder, baking soda, cinnamon and salt together, then add the dry ingredients to the wet. Fold in the dates and raisins and pour into an oiled 9 X 5" loaf pan. Bake at 350°F for 55-60 minutes or until a cake tester comes out clean. Cool 10-15 minutes in the pan (don't rush this or it might crack) then remove from pan and cool completely on rack before slicing. Great as is or you can drizzle with a little glaze.

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