Buttermilk Pumpkin Date Bread |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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A recipe from the Exclusively Pumpkin cookbook that Virginia Bunn lent me. I have to return the cookbook so am recorded recipes to try on recipezaar! I LOVE pumpkin!! This recipe is different from any other pumpkin date bread on zaar, so I wanted to post this one too! 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:
1. Combine first 9 ingredients and set aside.
2. Cream margarine in large bowl; gradually add sugar, beating until light and fluffy.
3. Beat in eggs and pumpkin.
4. Add flour mixture alternately with the buttermilk, beginning and ending with flour mixture.
5. Stir in oats and dates.
6. Pour batter into 8 by 4 inch load pan coated with cooking spray.
7. Bake at 350 degrees for 1 1/4 hours.
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