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Pumpkin-Date-Nut Loaf

Prep time 6 mins
Cook time 55 mins
Yield 14 servings (serving size: 1 slice)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.

  4. 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.

Oxmoor House Healthy Eating Collection