Mini Pumpkin-Date Breads

Mini Pumpkin-Date Breads

These cute and spicy little breads, wrapped festively, are a great solution for a low-key holiday gift exchange at work. Bake now in foil pans, wrap tightly and freeze.



Prep: 15 min

Start To Finish: 2 hrs.

Makes 11 miniature loaves (5 slices each)



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



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 (about 1/2 cup each).

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