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Pumpkin-Date Corn Bread

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Makes one loaf, about 8 slices| Hands-On Time: | Total Time:


  • 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
  • eggs, beaten


  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.
By November, 2002

Nutritional Information

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

Quick Tip

Spiced Mixed Nuts
Substitute 1 cup golden or brown raisins for the dates or add 3/4 cup pecans or macadamia nuts.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.