This is a delicious dense sweet bread made with whole almonds and chunks of dates. You can also add chocolate chips. You can experiment with less sugar and wheat flour, though it's already quite dense. I use canned pumpkin because it's simpler, but cooked fresh pumpkins would be nice too.
I learned this recipe 46 years ago when I was a freshman in college, though I have absolutely no recollection of who gave it to me. —jeannieroseburg
3 large loaves
cooked, pureed pumpkin
whole raw almonds
In This Recipe
Cream together sugar and softened butter
add eggs and beat thoroughly
stir in pumpkin (you can use canned pumpkin puree) and water. Stir together until well mixed.