Pumpkin-Date Corn Bread

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preparation
10
minutes
cooking
60
minutes
other
0
minutes
Makes one loaf, about 8 slices

Ingredients

2
cups
all-purpose flour
1
cup
yellow cornmeal
2/3
cup
firmly packed brown sugar
2
teaspoons
baking powder
2
teaspoons
baking soda
1
teaspoon
ground cinnamon
1/2
teaspoon
salt
1
cup
dates, chopped and pitted
1
cup
canned pumpkin
1
cup
milk
1/4
cup
canola oil
2
eggs, beaten

Directions

  1. Heat oven to 350° F. Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray.
  2. Combine the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Stir in the dates, then the pumpkin, milk, oil, and eggs until well blended. Pour into pan.
  3. Bake 50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack.
Jane Kirby
October 2002

Nutritional Information

  • Per Serving
  • Calories 417
  • Calcium 156 mg
  • Carbohydrate 76 g
  • Cholesterol 56 mg
  • Fat 10 g
  • Fiber 5 g
  • Iron 4 mg
  • Protein 8 mg
  • Sat Fat 2 g
  • Sodium 7453 mg
What does this mean? See Nutrition 101.

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