Pinto Quick Bread With Dates |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Okay, this sounds just unique enough to be either really great or really atrocious-I can't pass it up :). From All American Vegetarian: A Regional Harvest of Low-fat Recipes by Barbara Grunes and Virginia Van Vynck. They say Without imposing much of their own flavor, (the beans) make this spicy loaf moist and full-bodied. Posting for safekeeping with the tweaks I will likely make; original amounts in parentheses. Ingredients:
1/3 cup sugar (1/2 c) |
1/8 cup brown sugar (1/4 c) |
2 tablespoons canola oil (1/4 c) |
1 tablespoon unsweetened applesauce (not in original) |
0.5 (15 ounce) can pinto beans, drained and rinsed |
1/2 teaspoon salt |
3/4 cup fat-free buttermilk |
1/4 cup egg substitute |
1 cup whole wheat pastry flour |
3/4 cup flour (calls for all ap) |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon clove |
1/2 cup dates, chopped |
Directions:
1. Preheat oven to 350.
2. In a large bowl beat sugars with oil.
3. Blend in beans, salt, buttermilk, and egg substitute.
4. Mix in flour, baking powder, baking soda, spices, and dates.
5. Spoon into pan and bake 50 minutes or until done.
6. Cool 5 minutes, then unmold and cool on rack. Slice and serve cool.
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