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Pumpkin Date Bread

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    Source: www.allbreadrecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B12, H
    MineralsSelenium, Zinc, Natrium, Fluorine, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/3 c Margarine; softened

    2. 3 tb Brown sugar

    3. Egg substitute equivalent to 2 eggs

    4. 1 c Solid pack pumpkin

    5. 1 c Whole wheat flour

    6. 1/2 c All-purpose flour

    7. 1 ts Baking powder

    8. 1 ts Baking soda

    9. 1 1/2 ts Ground cinnamon

    10. 1/2 ts Ground nutmeg

    11. 1/4 ts Salt

    12. 1/4 ts Ground cloves

    13. 1/4 ts Ground allspice

    14. 1/2 c Buttermilk

    15. 1 c Quick-cooking oats

    16. 1/2 c Chopped dates

    Instructions Jump to Ingredients ↑

    1. 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″ loaf pan coated with nonstick cooking spray. Bake at 350 degrees 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.

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