Recipe: Pumpkin-Date Cornbread

PUMPKIN-DATE CORN BREAD
Source: Real Simple Magazine
Makes 1 loaf

2 cups all-purpose flour
1 cup yellow cornmeal
2/3 cup firmly packed brown sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup dates, chopped and pitted
1 cup canned pumpkin
1 cup milk
1/4 cup canola oil
2 eggs, beaten

Heat oven to 350 degrees F. Lightly coat a 9x5-inch loaf pan with vegetable cooking spray.

Combine the flour, cornmeal, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Stir in the dates, then the pumpkin, milk, oil, and eggs until well blended. Pour into pan.

Bake 50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack.

Variations:
Substitute 1 cup golden or brown raisins for the dates or add 3/4 cup pecans or macadamia nuts.