Pumpkin Raisin Bread

1 1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1  teaspoon baking powder
1/2 teaspoon ground cinnamon

3/4 cup dried dates (about 15), pitted and chopped
3/4 cup yogurt
1 egg
1/4 cup canola oil

3/4 cup grated fresh pumpkin ( I used butternut squash)
1/4 cup raisins

Yields 1 loaf
Preheat oven to 180C. Grease loaf tin or line with parchment paper.

Combine dates and yogurt in a food processor and blend until the dates they have become a paste. Add the egg and the oil and pulse a few more times to incorporate. Set aside.
In a large bowl, sift together flour, salt, baking powder, baking soda and cinnamon. Pour wet ingredients onto dry ingredients and stir until just combined. gently fold in the grated pumpkin and raisins
Transfer batter to prepared loaf tin. Bake for 45 minutes or until toothpick comes out clean.

© Anja' Food 4 Thought. Recipe from http://anjasfood4thought.blogspot.com