Mini Pumpkin Breads

By linda1949

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

Step 1

Heat oven to 350ºF. 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.