Pumpkin-Date Corn Bread

Recipe from

Nutritional 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

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

Preparation

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.

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

Note:

Jane Kirby,

November 2002
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