Date & Pecan Pumpkin Bread

This is a little variation of my Apple & Orange Pumpkin Bread. While it only varies slightly, it does have a totally different taste and character. Thought you would like to have it as an alternative. These freeze beautifully, wrapped in double thicknesses of plastic wrap and then foil. Remove wrappers to defrost.

2 cups light brown sugar
2 eggs
1 cup canned pumpkin puree
1/2 cup butter, softened
1 teaspoon vanilla

2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 cup pitted dates, chopped
1 cup pecans, chopped

Beat together first 5 ingredients until blended. Stir in the remaining ingredients until blended. Do not overmix.

Divide batter between 4 greased and lightly floured mini-loaf pans (6x3x2-inches), place pans on a cookie sheet and bake at 325° for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean.

Allow to cool in pans for 15 minutes and then, remove from pans and continue cooling on a rack. Yields 4 mini-loaves.

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