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Pumpkin Date Bread

 Pumpkin Date Bread
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
15 ServingsPrep: 10 min. Bake: 1-1/4 hours + cooling

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).

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Pumpkin Date Bread (continued)

Nutritional Facts: 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.