Pumpkin-Date Corn Bread

Pumpkin-Date Corn Bread 3.1 9 5 1
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  • Makes one loaf, about 8 slices
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    Nutritional Information

    Per Serving

    • Calories 417 calories
    • Fat 10 g
    • Sat Fat 2 g
    • Cholesterol 56 mg
    • Sodium 7453 mg
    • Protein 8 mg
    • Carbohydrate 76 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 156 mg

Heat oven to 350° F. Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray.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.Bake 50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack.

Ingredients

  1. Check 2 cups all-purpose flour
  2. Check 1 cup yellow cornmeal
  3. Check 2/3 cup firmly packed brown sugar
  4. Check 2 teaspoons baking powder
  5. Check 2 teaspoons baking soda
  6. Check 1 teaspoon ground cinnamon
  7. Check 1/2 teaspoon salt
  8. Check 1 cup dates, chopped and pitted
  9. Check 1 cup canned pumpkin
  10. Check 1 cup milk
  11. Check 1/4 cup canola oil
  12. Check 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.