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Pumpkin Date Bread

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Recipe

 

Yield

1 loaf

Prep

10 min

Cook

75 min

Ready

85 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
cup margarine
softened
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3 tablespoons brown sugar
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liquid egg substitute
equivalent to 2 eggs
*
1 cup pumpkin
solid pack pumpkin
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1 cup whole-wheat flour
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½ cup all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 ½ teaspoons cinnamon
ground
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½ teaspoon nutmeg
ground
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¼ teaspoon salt
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¼ teaspoon cloves
ground
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¼ teaspoon allspice
ground
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½ cup buttermilk
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1 cup oats, quick cooking
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½ cup dates
chopped
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Ingredients

Amount Measure Ingredient Features
79 ml margarine
softened
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45 ml brown sugar
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0 liquid egg substitute
equivalent to 2 eggs
*
237 ml pumpkin
solid pack pumpkin
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237 ml whole-wheat flour
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118 ml all-purpose flour
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5 ml baking powder
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5 ml baking soda
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7.5 ml cinnamon
ground
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2.5 ml nutmeg
ground
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1.3 ml salt
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1.3 ml cloves
ground
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1.3 ml allspice
ground
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118 ml buttermilk
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237 ml oats, quick cooking
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118 ml dates
chopped
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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℃) 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 46833% 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?
 
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