Copyright 2015, Heavens to Betsy
All Rights Reserved
Ingredients
1 cup all-purpose flour
3⁄4 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon kosher salt
2 large eggs, lightly beaten
3⁄4 cup firmly packed light brown sugar
1 (8-ounce) can crushed pineapple, drained
1 cup loosely packed grated sweet potato
1 apple, grated and squeezed dry
1 tablespoon grated fresh ginger
1⁄4
cup coconut oil, melted
1⁄2 cup chopped sweetened dates
Maple-Bourbon Glaze (recipe follows)
Garnish: chopped pecans, orange zest
Instructions
Preheat oven to 350°.
Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
In a large bowl, whisk together flours, baking powder, baking soda, and salt. Set aside.
Make a well in center of dry ingredients. Add pumpkin mixture, stirring just until combined. Add melted coconut oil and dates, stirring to combine. Spoon into prepared pan, smoothing top with an offset spatula.
Bake until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Let cool completely on a wire rack. Drizzle with Maple-Bourbon Glaze. Garnish with pecans and zest, if desired.
**Baking Tip**
Because it’s packed with moist ingredients like pineapple, sweet potato, and apple, this hearty bread needs to cool completely before slicing. Let it stand overnight, and enjoy a slice for breakfast.
Maple-Bourbon Glaze
Yield: approximately 1 cup
Ingredients
4 ounces reduced-fat cream cheese, softened
1⁄4 cup reduced-fat milk
6 tablespoons confectioners’ sugar
1 tablespoon maple syrup
1 tablespoon bourbon
Instructions
In a medium bowl, whisk cream cheese until smooth. Gradually add milk, whisking gently until combined and smooth. Add confectioners’ sugar, maple syrup, and bourbon, whisking until smooth.