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Orange-Date Pumpkin Bread




Source of Recipe


bhg.com
2 cups all-purpose flour

1-1/3 cups whole wheat flour

2 teaspoons baking powder

1 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup refrigerated or frozen egg product, thawed, or 4 eggs

1 15-ounce can pumpkin

3/4 cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar*

1/2 cup honey

1/3 cup cooking oil

1 teaspoon finely shredded orange peel

1/3 cup orange juice

1/2 cup chopped walnuts or pecans

1/2 cup snipped pitted dates

Preheat oven to 350 degree F. Grease the bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, baking powder, nutmeg, salt, and baking soda. Set aside.

In a medium bowl, stir together pumpkin, sugar, egg, honey, oil, orange peel, and orange juice. Using a wooden spoon, stir pumpkin mixture into flour mixture just until combined. Stir in nuts and dates. Divide mixture between the prepared pans.

Bake about 50 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.

Makes 2 loaves (32 slices).

*Sugar Substitutes: Choose from Splenda Sugar Blend for Baking or Equal Sugar Lite. Follow the package directions to use the product amount equivalent to 3/4 cup sugar.

Make-Ahead Directions: Prepare as directed. Place each loaf of bread in a freezer container or bag. Seal, label, and freeze for up to 3 months. To serve, thaw the wrapped bread at room temperature.