1 1/2 c. cooked pumpkin
3 c. whole wheat flour
4 tbsp. lowfat soy flour
4 tbsp. nonfat dry milk powder
1 tsp. baking soda
1/2 tsp. salt
1/2 to 1 c. finely chopped nuts (walnuts)
2/3 c. Puritan oil
2 lg. eggs
1 (20 oz.) can crushed pineapple, juice packed
1 c. pitted dates
2 tbsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg

Prepare pans with oil. Set aside. Preheat oven to 350 degrees.

In a large bowl, mix together flours, dry milk powder, baking soda, salt, spices, and finely chopped nuts. Set aside.

In blender, combine oil, eggs, crushed pineapple and juice, and dates. Puree on high speed, then add pumpkin and puree on high speed. Mix dry and wet ingredients to moisten evenly. Turn batter into prepared pan and smooth it out with a rubber scraper. Bake at 350 degrees for 70 minutes or until browned and inserted cake tester comes out clean.

Makes 2 loaves or 48 servings. Preparation time: 30 minutes, 70 minutes to bake.