Pumpkin Date Bread -- e
Source of Recipe
“Taste of Home” Magazine 1994
Pumpkin Date Bread -- e
Yield 1 loaf…15 slices
1/3 c. margarine, softened
3 T. brown sugar
Egg substitute equivalent to 2 eggs
1 c. solid-pack pumpkin
1 c. whole wheat flour
1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/2 c. buttermilk
1 c. quick cooking oats
1/2 c. chopped dates
In a mixing bowl, cream margarine and sugar. Beat in egg substitute and pumpkin. Combine dry ingredients; add to creamed mixture alternately with buttermilk. . Stir in oats and dates. Pour into an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray. Bake at 350-F for 75 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool.
One slice equals: 148 calories…198 mg sodium…0 cholesterol…21 gm carbohydrate…4 gm protein…6 gm fat ++++ Diabetic Exchanges: 1-1/2 starch…1 fat
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