ORANGE - DATE PUMPKIN BREAD
- Nonstick cooking spray
- 2 cups all-purpose flour
- 1¹/3 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup refrigerated or frozen egg product, thawed, or 4 eggs
- 1 15-ounce can pumpkin
- ¾ cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar*
- ½ cup honey
- ¹/3 cup cooking oil
- 1 teaspoon finely shredded orange peel
- ¹/3 cup orange juice
- ½ cup chopped walnuts or pecans
- ½ cup snipped pitted dates or raisins
Directions
- Preheat oven to 350 degree F. Grease the bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, baking powder, nutmeg, salt, and baking soda. Set aside.
- In a medium bowl, stir together pumpkin, sugar, egg, honey, oil, orange peel, and orange juice. Using a wooden spoon, stir pumpkin mixture into flour mixture just until combined. Stir in nuts and dates or raisins. Divide mixture between the prepared pans.
- Bake about 50 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Makes 2 loaves (32 slices).
Recipe Menu
