Time
prep 0:15
total 1:30
Ingredients
| 1/3 cup | margarine, softened | | 3 tbsp. | brown sugar | | 2 | eggs, or | | egg substitute equivalent to | | 1 cup | solid pack pumpkin | | 1 cup | whole wheat flour | | 1/2 cup | all-purpose flour | | 1 tsp. | baking powder | | 1 tsp. | baking soda | | 1-1/2 tsp. | ground cinnamon | | 1/2 tsp. | ground nutmeg | | 1/4 tsp. | salt | | 1/4 tsp. | ground cloves | | 1/4 tsp. | ground allspice | | 1/2 cup | buttermilk | | 1 cup | quick-cooking oats | | 1/2 cup | chopped dates |
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Instructions
In a mixing bowl, cream margarine and sugar. Beat in egg substitute and pumpkin. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in oats and dates. Pour into an 8x4x2 loaf pan coated with nonstick cooking spray. Bake at 350°F for 75 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan 10 minutes; remove to a wire rack to cool.
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