Pumpkin Date Bread


Category: Breads

Classifications: Desserts

Qty Measure Ingredient


1/3 cup margarine, softened

3 tablespoons brown sugar

Egg substitute equivalent to 2 eggs

1 cup solid-pack pumpkin

1 cup whole wheat flour

1/2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/2 cup buttermilk

1 cup quick-cooking oats

1/2 cup dates, chopped

Instructions: 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 x4 x 2 inch loaf pan coated with nonstick cooking spray. Bake at 350* for 75 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes; remove to a wire rack to cool. Yield: 1 loaf (15 slices).



Background: Note: DIABETIC EXCHANGES: One slice equals 1-1/2 starch, 1 fat; also 148 calories, 198 mg sodium, 0 cholesterol, 21 gm carbohydrate, 4 gm protein, 6 gm fat.

Serves: 1

Food Exchanges: