Pumpkin Date Bread

[Guest guest]

Pumpkin Date Bread

 

1/3 cup margarine, softened

3 Tbs brown sugar

Egg substitute equivalent to 2 eggs

1 cup solid pack pumpkin

1 cup whole wheat flour

1/2 cup all-purpose flour

1 tsp baking pwdr

1 tsp baking soda

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp salt

1/4 tsp ground cloves

1/4 tsp ground allspice

1/2 cup buttermilk

1 cup quick-cooking oats

1/2 cup chopped dates

 

In a mixing bowl, cream margarine and sugar. Beat in egg substitute and

pumpkin. Combine the dry ingredients; add to creamed mixture alternately

with buttermilk. Stir in the ats and dates. Pour into an 8x4x2 inch loaf pan

coated with non-stick spray. Bake at 350 for 75 minutes or until a wooden

pick inserted near center comes out clean. Cool in pan 10 minutes; remove to

a wire wrack to finish cooling. Yield: 1 loaf (15 slices)

 

Diabetic exchanges: One slice equals 1 1/2 starch, 1 fat; also 148 calories,

198 mg sodium, 0 cholesterol, 21 gm carbohydrate, 4 gm protein, 6 gm fat.