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“This recipe makes one large (9 inch loaf - bake 60 - 65 minutes) or 3 small loaves. From the Pumpkins and Squash Cookbook by Kathleen Desmond Stang.”
READY IN:
45mins
YIELD:
3 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Combine flours, baking soda, cinnamon, cloves, allspice and salt in a medium bowl and set aside.
  3. Combine pumpkin puree, brown sugar, egg, oil, yoghurt and dates in a large bowl. Add flour mixture and stir just until moistened.
  4. Pour or spoon into 3 greased 5 3/4 x 3 1/4 x 2 inch loaf pans and sprinkle with pumpkin seeds. Bake 35 to 40 minutes or until a toothpick, inserted in the center of the loaf comes out clean. Cool in pan for 5 minutes. Transfer to a wire cooling rack and let cook thoroughly.
  5. Cut into thin slices to serve.

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