Nutrition per serving may change if servings are adjusted.
2 cups all-purpose flour
1⅓ cups whole wheat flour
2 teaspoons baking powder
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon baking soda
1 (15 ounce) can pumpkin
¾ cup sugar (see Tips)
1 cup refrigerated or frozen egg product, thawed, or 4 eggs, slightly beaten
½ cup honey
⅓ cup cooking oil
1 teaspoon finely shredded orange peel
⅓ cup orange juice
½ cup chopped walnuts or pecans
½ cup snipped pitted dates or raisins
Preheat oven to 350°F. Grease the bottom and ½ inch up the sides of two 8x2-inch loaf pans or line bottoms with parchment paper; 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.
Tips: If using a sugar substitute-sugar blend, we recommend Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Be sure to use package directions to determine product amount equivalent to ¾ cup sugar.
Nutrition per serving with sugar substitute-sugar blend: 117 cal., 4 g total fat (1 g sat. fat), 0 mg chol., 87 mg sodium, 19 g carbo., 2 g fiber, 3 g pro. Exchanges: 0.5 starch, 1 other carbo., 0.5 fat
To make ahead: Prepare as directed. Place each loaf of bread in a freezer container or bag. Seal, label, and freeze for up to 3 months. To serve, thaw the wrapped bread at room temperature.