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Pumpkin Date Bread Recipe

Pumpkin Date Bread Recipe photo by Taste of Home

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My husband is diabetic, so I appreciate recipes that fit his restricted diet. Canned pumpkin makes this sweet bread nice and moist, while seasonings add flavor.—Ruth McKay, Hopkins, Minnesota

This recipe is:

Diabetic Friendly

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Pumpkin Date Bread Recipe

Prep: 10 min. Bake: 1-1/4 hours + cooling

Yield: 15 Servings

10 75 85

Ingredients

1/3 cup butter, softened
3 tablespoons brown sugar
1/2 cup egg substitute
1 cup canned pumpkin
1 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 teaspoon 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 chopped dates

Directions

In a bowl, cream butter and sugar until light and fluffy. 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-in. x 4-in. loaf pan coated with cooking spray.
Bake at 350° for 75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. Yield: 1 loaf (15 slices).

Nutritional Analysis: One slice equals 148 calories, 6 g fat (0 saturated fat), 0 cholesterol, 198 mg sodium, 21 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Pumpkin Date Bread in Taste of Home December/January 1996, p44

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Pumpkin Date Bread

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Reviewed on Oct. 10, 2010 by elsnana

This sounded like a great healthy recipe & I thought with all the spices it would be tasty, but it was very bland & I wish I had tried it out 1st before serving to guests.We ended up spreading marmalade on it to make it acceptable. I probably won't make it again, but maybe a little more sugar or sugar substitute &/or more dates would improve it.

Reviewed on Oct. 31, 2008 by Emerald60