Orange-Date Pumpkin Bread

Orange-Date Pumpkin Bread

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From: Diabetic Living Magazine

This honey-sweetened, nut- and date-studded pumpkin bread gets bright taste from orange zest and juice.

Ingredients 32 servings

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Original recipe yields 32 servings
US
Metric
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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 130 calories; 4 g fat(0 g sat); 2 g fiber; 23 g carbohydrates; 3 g protein; 30 mcg folate; 0 mg cholesterol; 12 g sugars; 2,168 IU vitamin A; 2 mg vitamin C; 29 mg calcium; 1 mg iron; 102 mg sodium; 101 mg potassium
  • Nutrition Bonus: Vitamin A (43% daily value)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 1 other carb, ½ fat

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