Pumpkin, Date And Pecan Bread

Name: Pumpkin, Date And Pecan Bread
Ingredients: 15 oz can cream of pumpkin soup (about 1 2/3 cups); 1/4 cup packed brown sugar; 2 large eggs; 2 tbsp melted butter; 4 None dates, pitted and chopped (about 3 1/4 oz); 1 1/4 cups chopped pecans; 2/3 cup all-purpose flour; 1 1/4 cup self-rising flour; None None Butter, to serve

9 ingredients

3 steps

Ingredients

15 oz can cream of pumpkin soup (about 1 2/3 cups)
1/4 cup packed brown sugar
2 large eggs
2 tbsp melted butter
4 None dates, pitted and chopped (about 3 1/4 oz)
1 1/4 cups chopped pecans
2/3 cup all-purpose flour
1 1/4 cup self-rising flour
None None Butter, to serve

Directions

1

Preheat oven to 350°F. Lightly grease and line a 5 1/2 x 9-inch loaf pan with parchment paper, extending 1/2 inch above edge on long sides.
2

In a large bowl, whisk pumpkin soup, sugar, eggs and butter together until combined. Stir in dates, half the nuts and sifted combined flours. Spread into pan. Sprinkle with remaining nuts.
3

Bake 1 1/4 to 1 1/2 hours, until cooked when tested. Allow to cool in pan before lifting onto a wire rack to cool completely. Serve sliced, with butter.