Prune Bread (With Pumpkin)

I baked the Prune Bread (with pumpkin) and it turned out marvelous!! I was hoping it would be just as good, if not better, with pumpkin because it already asked for allspice, cloves and cinnamon-- very complementary. The recipe comes from Granny's Goodies #6 from the foster grandparents of Southeast Idaho.

Here it is!

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1-1/2 c. sugar

1 c. vegetable oil [or 1 c. pumpkin!!]

3 eggs

3 c. flour

1 tsp. allspice

1 tsp. cloves

1 tsp. cinnamon

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 c. buttermilk

1 tsp. vanilla

1 c. chopped pecans

1 c. chopped prunes

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Preheat oven to 350 degrees. Cream together sugar, oil, and eggs. Sift flour, spices, salt, baking powder and baking soda. Add to creamed mixture alternately with buttermilk and vanilla. Mix in prunes. Pour into 2 greased loaf pans. Bake 30-40 minutes.

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Another note, I didn't have allspice so I used 1/4 tsp. each ginger, nutmeg and cloves (although it asks for 1 tsp of cloves). I left out the pecans because they weren't in the house and it saves calories. This fit into one bread pan for me, but it took close to an hour to bake through. Very good bread and it'll be a seasonal staple for us!

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And the kitchen tip also comes from Granny's Goodies suggesting to fill an empty salt shaker with flour and using that to dust work surfaces and bread pans, etc.