Anonymous Fri Oct 07 16:49:44 2005

1 c Unsifted all-purpose flour

1/2 c Unsifted whole wheat flour

1/2 ts Baking soda

1/2 ts Baking powder

1/4 ts Salt

1 ts Ground cinnamon

1/2 ts Ground ginger

1/2 ts Freshly grated nutmeg

3/4 c Dark raisins

3/4 c Chopped, pitted dates

1/2 c Chopped walnuts

8 tb Unsalted butter; softened

3/4 c Light brown sugar

1-1/2 ts Pure vanilla extract

2 Extra-large eggs

3/4 c Canned pumpkin (not pumpkin

-pie filling)

Preheat the oven to 350F. Butter and flour a 8x4x3-inch loaf pan. Sift together the

all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger

and nutmeg. Toss the raisins, dates and walnuts with 1 tablespoon of the sifted mixture.

Cream the butter in the large bowl of an electric mixer on moderate speed for 5 minutes.

Add the sugar and beat on moderately high speed for 2 minutes. Blend in the vanilla

extract. Beat in the eggs, one at a time, blending well after each addition. Beat in the

pumpkin. The mixture will look curdled. On low speed, add the sifted ingredients, mixing

until the particles of flour are absorbed. Stir in the raisin-date-walnut mixture. Pour and

scrape the batter into the prepared pan. Bake the loaf for 50 to 55 minutes, or until a

wooden pick inserted into each loaf emerges clean and dry. The baked loaf will pull away

slightly from the sides of the pan. Cool the loaf in the pan on a rack for 3 to 4 minutes, invert

onto

another rack and turn rightside up. Cool completely. Store in an airtight container. from

Baking for Gift-Giving by Lisa Yockelson typed by Tiffany Hall-Graham