These cute and spicy little breads, wrapped festively, are a great solution for a low-key holiday gift exchange at work.
Mini Pumpkin Date Breads
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
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
1. Heat oven to 350ºF. Grease bottoms only of 11 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches.
2. Mix sugar, oil, vanilla, eggs and pumpkin in large bowl. Stir in remaining ingredients except dates. Stir in dates. Divide batter among pans.
3. 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.
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