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Pumpkin Date Bread

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Submitted by LadyPat

YIELD

servings

PREP

20 min

COOK

75 min

READY

95 min

Ingredients

79
CUP ML MARGARINE
softened
3 45
TABLESPOONS ML BROWN SUGAR
1 1
X X LIQUID EGG SUBSTITUTE
equivalent to 2 eggs *
1 237
CUP ML PUMPKIN
solid pack
1 237
½ 118
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
1 ½ 7.5
TEASPOONS ML CINNAMON
ground
½ 2.5
TEASPOON ML NUTMEG
ground
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML CLOVES
ground
¼ 1.3
TEASPOON ML ALLSPICE
ground
½ 118
CUP ML BUTTERMILK
1 237
½ 118
CUP ML DATES
chopped

Directions

In a mixing bowl, cream margarine and sugar.

Beat in egg substitute and pumpkin.

Combine the dry ingredients; add to creamed mixture alternately with buttermilk.

Stir in oats and dates.

Pour into an 8×4×2 inch loaf pan coated with nonstick cooking spray.

Bake at 350℉ (180℃) F for 75 minutes or until a wooden toothpick inserted near the center comes out clean.

Cool in pan 10 minutes; remove to a wire rack to cool.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 468 33% from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 531mg 22%
Total Carbohydrate 25g 25%
Dietary Fiber 9g 36%
Sugars g
Protein 19g
Vitamin A 205% Vitamin C 6%
Calcium 12% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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