This honey-sweetened, nut- and date-studded pumpkin bread gets bright taste from orange zest and juice.
Dietary Info: Dairy-Free | Soy-Free | Low Sodium | Vegetarian
Health Info: Heart Healthy | Diabetic Appropriate
2 cups all-purpose flour 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, slightly beaten
1⅓ cups whole wheat flour ½ cup honey
2 teaspoons baking powder ⅓ cup cooking oil
1 teaspoon ground nutmeg 1 teaspoon finely shredded orange peel
½ teaspoon salt ⅓ cup orange juice
½ teaspoon baking soda ½ cup chopped walnuts or pecans
1 (15 ounce) can pumpkin ½ cup snipped pitted dates or raisins
¾ cup sugar
- Preheat oven to 350°F. Grease the bottom and ½ inch up the sides of two 8×2-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.