Pumpkin-Date-Nut Loaf

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 159
  • Fat: 4.5g
  • Saturated fat: 0.7g
  • Protein: 3.2g
  • Carbohydrate: 27.2g
  • Cholesterol: 16mg
  • Iron: 1.1mg
  • Sodium: 137mg
  • Calories from fat: 25%
  • Fiber: 1.3g
  • Calcium: 26mg

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

Preparation

  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.
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