Pumpkin Date Bread
Yield
servingsPrep
20 minCook
75 minReady
95 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
margarine
softened |
|
| 3 | tablespoons |
brown sugar
|
|
| 1 | x |
liquid egg substitute
equivalent to 2 eggs |
* |
| 1 | cup |
pumpkin
solid pack |
|
| 1 | cup |
whole-wheat flour
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 ½ | teaspoons |
cinnamon
ground |
|
| ½ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
allspice
ground |
|
| ½ | cup |
buttermilk
|
|
| 1 | cup |
oats, quick cooking
|
|
| ½ | cup |
dates
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
margarine
softened |
|
| 45 | ml |
brown sugar
|
|
| 1 | x |
liquid egg substitute
equivalent to 2 eggs |
* |
| 237 | ml |
pumpkin
solid pack |
|
| 237 | ml |
whole-wheat flour
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 7.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
nutmeg
ground |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cloves
ground |
|
| 1.3 | ml |
allspice
ground |
|
| 118 | ml |
buttermilk
|
|
| 237 | ml |
oats, quick cooking
|
|
| 118 | 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 8x4x2 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.
