Buttermilk Pumpkin Date Bread
Ready In: 2 hrs
Serves: 8
Yields: 1 loaf
Ingredients
- 1 cup whole wheat flour
- 1⁄2 cup white flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon allspice
- 6 tablespoons margarine
- 3 tablespoons brown sugar
- 1⁄2 cup egg substitute
- 1 cup pumpkin, pureed
- 1⁄2 cup buttermilk
- 1 cup oats, uncooked
- 1⁄2 cup dates, chopped
Directions
- Combine first 9 ingredients and set aside.
- Cream margarine in large bowl; gradually add sugar, beating until light and fluffy.
- Beat in eggs and pumpkin.
- Add flour mixture alternately with the buttermilk, beginning and ending with flour mixture.
- Stir in oats and dates.
- Pour batter into 8 by 4 inch load pan coated with cooking spray.
- Bake at 350 degrees for 1 1/4 hours.
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