Pumpkin-Date-Nut Loaf

Oxmoor House
14 servings (serving size: 1 slice)


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1 2/3 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup sugar
3/4 cup canned pumpkin
1/2 cup low-fat buttermilk (1%)
3 tablespoons vegetable oil
1 large egg
1 large egg white
1/3 cup chopped dates
3 tablespoons chopped walnuts, toasted
Cooking spray


Prep: 6 Minutes
Cook: 55 Minutes

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients; stir with a whisk.

Combine sugar and next 5 ingredients in a large mixing bowl; beat with a mixer at medium speed just until smooth. Gradually add flour mixture, beating just until moist.

Stir in dates and walnuts. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Remove bread from pan immediately; cool on a wire rack.

Created date

March 2010

Nutritional Information

Calories 159
Fat 4.5 g
Satfat 0.7 g
Protein 3.2 g
Carbohydrate 27.2 g
Cholesterol 16 mg
Iron 1.1 mg
Sodium 137 mg
Caloriesfromfat 25 %
Fiber 1.3 g
Calcium 26 mg