Ingredients
1 2/3
cups sugar
2/3
cup vegetable oil
2
teaspoons vanilla
4
eggs
1
can (15 ounces) pumpkin (not pumpkin pie mix)
3
cups Gold Medal™ all-purpose flour
2
teaspoons baking soda
1
teaspoon ground cinnamon
3/4
teaspoon salt
1/2
teaspoon baking powder
1/2
teaspoon ground cloves
1
cup chopped dates
Preparation
Heat oven to 350°F. Grease bottoms only of 11 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches.
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).
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.
