Breads : Quick breads Last Updated: Jul 6th, 2009 - 20:19:35 Pumpkin-Date Bread By Sandra Woodruff  Printer friendly page Yield: 16 slices 1 1/2 cups whole-wheat pastry flour 2/3 cup natural cane sugar (or regular sugar)* 1 teaspoon baking powder 1/4 teaspoon baking soda 3/4 cup canned or cooked mashed pumpkin 1/2 cup orange juice 1/4 cup fat-free egg substitute or 1 large egg, beaten 1/4 cup canola oil 1/2 cup chopped pitted dates (or substitute dried cranberries or golden raisins) 1/2 cup chopped walnuts or pecans 1. Preheat the oven to 350 degrees F. 2. Place the flour, sugar, baking powder, and baking soda in a large bowl, and stir to mix well. 3. Combine the pumpkin, orange juice, egg substitute or egg, and oil and stir to mix. Add the pumpkin mixture to the flour mixture, and stir just until the dry ingredients are moistened. Set the batter aside for 10 minutes. 4. Fold in the dates and nuts and stir the batter for about 10 seconds. Coat the bottom only of a 9-x-5-inch pan with cooking spray (or use two 3 1/2-by-7-inch pans). Bake for about 45 minutes (if using 2 small pans, bake for about 30 minutes), or just until a wooden toothpick inserted in the center of the loaf comes out clean. 5. Remove the bread from the oven, and cool on a wire rack for 15 minutes. Remove the bread from the pan and place on the wire rack to cool thoroughly. Wrap and store overnight before slicing. Nutritional Facts (per slice) Calories: 152   Carbohydrates: 24 g   Fiber: 2.5 g   Fat: 5.9 g   Sat. Fat: 0.4 g Cholesterol: 0 mg    Protein: 3.1 g   Sodium: 59 mg   Calcium: 26 mg     Potassium: 154 mg Diabetic exchanges: 1 1/2 carbohydrate, 1 fat *To reduce sugar: Replace half of the sugar with an equivalent amount of sugar substitute (-15 calories, -4 grams carb, -1/4 carbohydrate exchange). © Copyright 2005 by eatsmarttoday.com Top of Page