Pumpkin Tea Bread

[vegelady]

Pumpkin Tea Bread

1/2 cup margarine
1 1/2 cups white sugar
2 eggs
1 cup canned pumpkin
1 tablespoon orange zest
1/4 cup orange juice
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup chopped pitted dates

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
In a large bowl, cream together the butter, sugar, and 1 egg. Beat in second
egg until smooth. Mix in pumpkin, orange rind and juice.

In another bowl, measure and stir together the flour, baking powder, baking
soda, salt, cinnamon, cloves, nuts, and dates. Pour all at once into batter
in mixing bowl. Stir only to moisten. Pour into the prepared loaf pan.

Bake for about 1 hour in the preheated oven, or until an toothpick inserted
comes out clean. Cool in pan 10 minutes. Remove loaf from pan to rack. Cool
and wrap.