---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pumpkin Spice Bread
  Categories: Breads
       Yield: 1 servings
  
            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
   longer. Yield: 1 loaf. By Mary Carroll.
  
 -----