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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 15 |
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My husband is diabetic, so I appreciate recipes that fit his restricted diet. Canned pumpkin makes this sweet bread nice and moist, while seasonings add flavor.Ruth McKay, Hopkins, Minnesota Ingredients:
1/3 cup butter, softened |
3 tablespoons brown sugar |
1/2 cup egg substitute |
1 cup canned pumpkin |
1 cup king arthur premium 100% whole wheat flour |
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1-1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
1/4 teaspoon ground cloves |
1/4 teaspoon ground allspice |
1/2 cup buttermilk |
1 cup quick-cooking oats |
1/2 cup chopped dates |
Directions:
1. In a bowl, cream butter and sugar until light and fluffy. Beat in egg substitute and pumpkin. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in oats and dates. Pour into an 8-in. x 4-in. loaf pan coated with cooking spray.
2. Bake at 350° for 75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. Yield: 1 loaf (15 slices).
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