Spicy Date Mini Loaves

cookiecutter _'s Note:

This recipe makes one large (9 inch loaf - bake 60 - 65 minutes) or 3 small loaves. From the Pumpkins and Squash Cookbook by Kathleen Desmond Stang.

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Yield: 3 loaves

• 1 cup flour
• 2/3 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 1/4 cups pumpkin (or homemade) or 1 1/4 cups winter squash puree, canned (or homemade)
• 1/2 cup brown sugar, packed
• 1 egg, lightly beaten
• 1/4 cup low-fat plain yogurt
• 2 tablespoons vegetable oil
• 1/2 cup dates, chopped
• 1 tablespoon pumpkin seeds, hulled or 1 tablespoon pine nuts

Directions:

1. Preheat oven to 350 degrees F.
2. Combine flours, baking soda, cinnamon, cloves, allspice and salt in a medium bowl and set aside.
3. Combine pumpkin puree, brown sugar, egg, oil, yoghurt and dates in a large bowl. Add flour mixture and stir just until moistened.
4. Pour or spoon into 3 greased 5 3/4 x 3 1/4 x 2 inch loaf pans and sprinkle with pumpkin seeds. Bake 35 to 40 minutes or until a toothpick, inserted in the center of the loaf comes out clean. Cool in pan for 5 minutes. Transfer to a wire cooling rack and let cook thoroughly.
5. Cut into thin slices to serve.