Pumpkin Spice Bread

Nonstick cooking spray 1 1/4 c Unbleached white; or

Whole-wheat pastry flour Plus more to prepare pan 1 1/2 ts Ground cinnamon

1/2 ts Ground nutmeg

1 ts Pumpkin pie spice

1 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

1/2 c Chopped pitted dates

1/2 c Old-fashioned rolled oats

-or low-fat Granola or shredded bran -cereal 3/4 c Low-fat buttermilk

1/4 c Canola oil

1 lg Egg

1/3 c Real maple syrup

1/2 c Pumpkin puree

1/4 c Raisins; plump 10 minutes in

Hot water to cover, then -drain Recipe by: St. Louis Post-Dispatch 10/14/96 Preheat oven to 400 degrees. Coat 1 1/2-quart loaf pan with cooking spray; lightly dust with flour. Shake out excess flour. Combine 1 1/4 cups flour, cinnamon, nutmeg, pumpkin pie spice, baking powder, baking soda and salt in large bowl. Add dates and oats; toss to coat. Whisk together buttermilk, oil, egg, maple syrup and pumpkin puree in separate bowl. Stir in drained raisins. Combine wet and dry ingredients, folding until just incorporated. Spoon batter into prepared pan. Bake for 25 minutes. Reduce oven temperature to 300 degrees and bake until wooden pick inserted into center comes out clean, 15 minutes
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