Joan's Pumpkin Bread

The Best of Bon Appetit, 1979

1 1⁄2 hours — 4 one-pound loaves

Ingredients

4	cup	sugar
29	ounce	pumpkin (pureed fresh or canned)
3		eggs
1	cup	oil
5	cup	all-purpose flour
1	tablespoon	baking soda
2	teaspoon	cinnamon
1 1⁄2	teaspoon	ground cloves
1	teaspoon	salt
2	cup	dates (coarsely chopped)
2	cup	walnuts (coarsely chopped)
		whipped cream cheese (optional)

Instructions

Heat oven to 350F. Grease 4 one pound coffee cans or 8x4-inch loaf pans.

Combine sugar, pumpkin and eggs in large bowl and beat by hand or with mixer until well blended. Add oil and beat to combine. Thoroughly blend in flour, soda, cinnamon, cloves and salt. Stir in dates and nuts. Fill prepared pans 3/4 full to allow for rising during baking. Bake about 1 hour, or until toothpick inserted near center of loaf comes out clean and bread has pulled away slightly from sides of pan. Serve with whipped cream cheese.