Spicy Pumpkin Bread with Dates, Nuts & Raisins

This is another holiday treat, good with coffee, tea or hot cider. It can be frozen with excellent results. If you are tempted to slice it straight from the freezer, please be sure to defrost it before you eat it.

• Ready In: 50 mins
• Yields: 3 breads

Ingredients

• 1  cup canned pumpkin
• 1⁄2 cup butter, softened
• 1 1⁄4 cups sugar
• 2  eggs
• 1⁄3 cup sour cream
• 1  teaspoon vanilla
• 1 1⁄2 cups flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 2  teaspoons pumpkin pie spice
• 1⁄2 cup  chopped walnuts
• 1⁄2 cup golden raisin
• 1⁄2 cup  chopped dates

Directions

1. Beat together first 6 ingredients until blended.
2. combine and add the remaining ingredients and stir until dry ingredients are just moistened.
3. Do not overmix.
4. Divide batter between 3 greased mini-loaf foil pans, 6x3x2-inch, place pans on a cookie sheet, and bake in a 350 F.
5. oven for 35 to 40 minutes, or until a cake tester, inserted in center, comes out clean.
6. Allow to cool in pan for 15 min.
7. and then remove from pans and continue cooling on a rack.
8. Serve with sweet whipped butter, Yields 3 mini-loaves.
9. Easiest& Best!
10. Coffee Cakes and Quick Breads.