This recipe is from one of my favorite cookbooks, the Better Homes and Gardens Dieter's Cookbook.
2 cups all-purpose flour
1 cup granulated sugar
1 tbsp chopped crystallized ginger (I used regular ginger powder)
2 1/2 tsp baking power (make sure your powder is fresh!!!)
1/2 tsp baking soda
1/4 tsp salt
1 cup pumpkin (canned)
1/2 milk (I used lowfat)
2 eggs (room temp.)
1/3 cup shortening (alternative: little over 1/3 cup of melted butter)
1 cup coarsely chopped and pitted dates
- Pre-heat oven to 350 degrees F.
- Grease two 8x4x2 loaf pans, set aside.
- In large mixing bowl, combine 1 cup of the flour, sugar, ginger, baking power, bakgin soda, nutmeg and salt.
- Add the pumpkin, milk, eggs and shortening.
- Beat with an electric mixer on low to medium for 30 seconds.
- Switch to beat on high for 2 minutes.
- Add the remaining 1 cup flour, beat till mixed well.
- Stir in the dates.
- Spoon in the batter.
- Bake for 45-55 minutes at 350 degrees F.
- Cool in pan on wire rack for 10 minutes.
- Remove from pan and cool further.
- Wrap and store in fridge before cutting.