Pumpkin, Date, and Nut Loaf

recipe

Yield:

12 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 174
Caloriesfromfat 24 %
Fat 4.5 g
Satfat 0.7 g
Monofat 1.2 g
Polyfat 2.2 g
Protein 3.3 g
Carbohydrate 31.3 g
Fiber 1.4 g
Cholesterol 18 mg
Iron 1.5 mg
Sodium 129 mg
Calcium 40 mg

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup firmly packed brown sugar
1 1/4 teaspoons pumpkin pie spice
1 cup mashed cooked pumpkin
1/3 cup orange juice
2 tablespoons vegetable oil
1 egg, lightly beaten
1/3 cup chopped pitted dates
1/4 cup chopped walnuts, toasted
Vegetable cooking spray

Preparation

Combine first 5 ingredients in a large bowl, and stir well; make a well in center of mixture. Combine pumpkin and next 3 ingredients in a bowl; add to dry ingredients. Stir just until dry ingredients are moistened. Fold in dates and walnuts. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 60 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes in pan on a wire rack; remove from pan, and let cool completely on wire rack.

Note:

Jean Kressy,

Cooking Light

January 1995
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