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Source: Betty Crocker® Cookbook

Mini Pumpkin-Date Breads
These cute and spicy little breads, wrapped festively, are a great solution for a low-key holiday gift exchange at work.
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Serves: Makes 11 miniature loaves
Prep Time: 15 minutes
Cook Time: 35 minutes
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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




1. Heat oven to 350 degrees F. Grease bottoms only of 11 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches.
2. 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).
3. 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.





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