Submitted by: Carolyn Riggi, Fair Grove, Mo.


• 3 1/2 C sifted flour

• 1 tsp nutmeg

• 1 tsp salt

• 1 C vegetable oil

• 2 tsp baking soda

• 1 tsp cinnamon

• 3 C sugar 

• 4 eggs

• 2 C cooked pumpkin (canned may be used)

• 1 C chopped pecans

• 1 C chopped dates

• 2/3 C water


Preheat oven to 350 degrees for aluminum (325 degrees F for dark) pans. Grease and flour a 12 to 15 C bundt pan or 3 bread pans. Sift all dry ingredients, including sugar, into a large bowl. Make a “well” in the center of the dry ingredients and add remaining ingredients, except nuts and dates. Stir thoroughly, scraping the sides and bottom to make sure everything is blended. Add nuts and dates. Fill your choice of pan(s). “Bounce” the pans several times to settle the batter. Bake the bundt pan for 1 1/2 hours, checking to make sure a toothpick comes out clean. Bake the bread pans for 1 hour, checking to make sure a toothpick comes out clean. Recipe freezes well and can be used to make several small loaves. For best results, make one day before serving.


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