Pumpkin Date Nut Bread

• 3-1/2 cups all-purpose flour
• 3 cups sugar
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup canola oil
• 1/3 cup water
• 1/2 teaspoon vanilla extract
• 1 package (8 ounces) pitted dates, chopped
• 1-1/2 cups chopped pecans
• 1/4 cup packed brown sugar
• 1/4 cup sugar
• 1/4 cup butter, cubed
• 1/4 cup heavy whipping cream
• 2/3 cup confectioners' sugar
• 1 teaspoon vanilla extract

1. In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. In a small bowl, whisk the eggs, pumpkin, oil, water and vanilla. Stir into dry ingredients just until moistened. Fold in dates and pecans.
2. Transfer to two greased 9x5-in. loaf pans. Bake at 350u0b0 for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. For glaze, in a small heavy saucepan, combine the brown sugar, sugar, butter and cream. Cook and stir over low heat until sugar is dissolved.
4. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber brown. Remove from the heat; transfer to a small bowl. Cool to room temperature. Add confectioners' sugar and vanilla; beat until smooth. Drizzle over loaves.

flour, sugar, ground cinnamon, baking soda, salt, eggs, solidpack pumpkin, canola oil, water, vanilla, dates, pecans, brown sugar, sugar, butter, heavy whipping cream, sugar, vanilla

Taken from www.tasteofhome.com/recipes/pumpkin-date-nut-bread/ (may not work)