Pumpkin-Date-Nut Loaf

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 0.8 teaspoon baking soda 
• 0.8 cup pumpkin canned
• 0.3 cup dates chopped
• 1 large eggs 
• 1 large egg white 
• 1.7 cups flour all-purpose
• 0.8 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 0.3 teaspoon ground nutmeg 
• 0.5 cup buttermilk 1% low-fat ()
• 0.3 teaspoon salt 
• 0.8 cup sugar 
• 3 tablespoons vegetable oil 
• 3 tablespoons walnuts toasted chopped

Equipment

• frying pan
• oven
• knife
• whisk
• mixing bowl
• wire rack
• blender
• loaf pan
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, baking soda, and next 5 ingredients; stir with a whisk.
4. Combine sugar and next 5 ingredients in a large mixing bowl; beat with a mixer at medium speed just until smooth. Gradually add flour mixture, beating just until moist.
5. Stir in dates and walnuts.
6. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray.
7. Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean.
8. Remove bread from pan immediately; cool on a wire rack.