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Pumpkin-Date Corn Bread

Photo: Maura McEvoy
Yield 1 loaf

Ingredients

  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup firmly packed brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup dates, chopped and pitted
  • 1 cup canned pumpkin
  • 1 cup milk
  • 1/4 cup canola oil
  • 2 eggs, beaten

Nutrition Information

  • calcium 156 mg
  • calories 417
  • caloriesfromfat 0 %
  • carbohydrate 76 g
  • cholesterol 56 mg
  • fat 10 g
  • fiber 5 g
  • iron 4 mg
  • protein 8 mg
  • satfat 2 g
  • sodium 7453 mg

How to Make It

  1. Heat oven to 350º F. Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray. Combine the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Stir in the dates, then the pumpkin, milk, oil, and eggs until well blended. Pour into pan. Bake 50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack.

  2. VARIATIONS: Substitute 1 cup golden or brown raisins for the dates or add 3/4 cup pecans or macadamia nuts.