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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
  • Total Time
    Prep: 10 min. Bake: 1-1/4 hours + cooling
  • Makes
    1 loaf (15 slices)


  • 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


  • 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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

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  • elsnana
    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.