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Pumpkin Quick Bread

Fall and Halloween are a time of harvest, and what better opportunity to combine two of the season's bounties - pumpkin and apples - to make this delightful quick bread? The brown sugar and nut topping gives it the finishing touch. -Helen Phillips, Horseheads, New York

32 ServingsPrep: 15 min. Bake: 55 min. + cooling

Ingredients

1 cup applesauce
1 cup canned pumpkin
2/3 cup vegetable oil
3 eggs
1/2 cup milk
1/3 cup molasses
1 teaspoon vanilla extract
3-2/3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 cup chopped dates
1 cup chopped pecans
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon

Directions

In a large bowl, combine the first seven ingredients; mix well.
Combine the flour, sugar, baking soda, cinnamon, nutmeg and baking
powder; gradually add to pumpkin mixture and mix well. Stir in
dates and pecans. Pour into two greased 9-in. x 5-in. loaf pans.
Combine topping ingredients; sprinkle over batter. Bake at 350°

2 of 2

Pumpkin Quick Bread (continued)

Directions (continued)

for 55-65 minutes or until a toothpick comes out clean. Cool for 15
minutes before removing from pans to wire racks. Yield: 2 loaves.

Nutrition Facts: 1 serving (1 slice) equals 220 calories, 9 g fat (1 g saturated fat), 20 mg cholesterol, 96 mg sodium, 34 g carbohydrate, 2 g fiber, 3 g protein.