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Pumpkin Date Bread Recipe

Pumpkin Date Bread Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 1-1/4 hours + cooling YIELD:15 servings

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

  • 1. 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.
  • 2. 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 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.