Low Fat Pumpkin Bread Recipe
Ingredients
1 1/2 c. pitted prunes
6 Tbsp. water
1 c. packed brown sugar
Egg substitute to equal 4 eggs
1/2 can (16 oz.) pumpkin puree
2 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. nutmeg
Directions
Preheat oven to 350°.
Combine prunes and water in container of food processor.
Pulse on and off until prunes are finely chopped.
In mixer bowl, blend prune mixture with sugar.
Beat in egg substitute and pumpkin just to blend.
In bowl, combine remainder of ingredients; add to mixer bowl.
Blend thoroughly.
Spray 2 (8 1/2 x 4 1/2 inch) loaf pans with vegetable cooking spray.
Spoon bread mixture into pans, dividing equally.
Bake for 1 hour until pick inserted into center comes out clean.
Cool 10 minutes.
Remove from pans and cool on racks.
Bread can be wrapped in foil and frozen up to 1 month.
Combine prunes and water in container of food processor.
Pulse on and off until prunes are finely chopped.
In mixer bowl, blend prune mixture with sugar.
Beat in egg substitute and pumpkin just to blend.
In bowl, combine remainder of ingredients; add to mixer bowl.
Blend thoroughly.
Spray 2 (8 1/2 x 4 1/2 inch) loaf pans with vegetable cooking spray.
Spoon bread mixture into pans, dividing equally.
Bake for 1 hour until pick inserted into center comes out clean.
Cool 10 minutes.
Remove from pans and cool on racks.
Bread can be wrapped in foil and frozen up to 1 month.
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