The third recipe for pumpkin bread in this box.
It’s really a slight variation of the first version from this box, except with dates.
From the box of C.C. from Ceres, California.
2-2/3 cups sugar
4 eggs, beaten
2/3 cup water
1 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
2/3 cup chopped nuts
2/3 cup cut-up dates or raisins
2/3 cup shortening
1 can (1 lb.) pumpkin
3-1/2 cups sifted flour
1-1/2 tsp. salt
1/2 tsp. cloves
Cream together sugar and shortening until light and fluffy. Stir in eggs, pumpkin, and water.
Sift together flour, baking powder, baking soda, salt, and spices. Gradually stir dry ingredients into the pumpkin mixture. Add nuts and dates; blend well.
Turn batter into two greased loaf pans. Bake at 350 deg. for 1 hour and 15 minutes.