Pumpkin Date Bread Recipe

3.5 1 2
Pumpkin Date Bread Recipe
Pumpkin Date Bread Recipe photo by Taste of Home
Publisher Photo

Pumpkin Date Bread Recipe

Read Reviews
3.5 1 2
Publisher Photo
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
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/4 hours + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 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 8x4-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).
Originally published as Pumpkin Date Bread in Taste of Home December/January 1996, p44

Nutritional Facts

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

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  • 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
  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 8x4-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).
Originally published as Pumpkin Date Bread in Taste of Home December/January 1996, p44

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MY REVIEW
elsnana User ID: 4259260 9673
Reviewed Oct. 10, 2010

"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."

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