Preheat oven to 350°F (176°C). Lightly spray a loaf pan and set aside.
In a medium bowl combine Kinnikinnick Pancake Mix, cinnamon, and baking soda. Set aside.
In a separate bowl, use an electric mixer to cream butter, vanilla and sugar until light and fluffy. Add eggs one at a time, mixing after each addition. Slowly add dry mix alternating with applesauce, mix after each addition until fully incorporated. Fold in dates, raisins and ¾ of the pumpkin seeds. Mix until incorporated.
Pour batter into prepared loaf pan and top with remaining pumpkin seeds. Bake at 350°F (176°C) for 60-70 minutes (check for doneness -loaf will spring back when touched lightly on the top). Remove from oven, and let loaf cool slightly prior to inverting pan. Carefully remove pan and let cool before serving.
Tips & Variations
- Here at Kinnikinnick we are a nut free facility; if you prefer, replace the pumpkin seeds with chopped pecans.