Pumpkin-Date Corn Bread

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

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.