Pumpkin Quick Bread Recipe
In a few words, Pumpkin Quick Bread is described as heavenly, superb and outstanding. Most nutritionist swear by this recipe of Pumpkin Quick Bread when it comes to making something Low Fat. This Pumpkin Quick Bread makes a compelling Snack for most party meals. It is highly recommended to try out this great Pumpkin Quick Bread recipe.
Ingredients
1/2 cup pitted prunes
2 tablespoons water
3/4 cup canned pumpkin puree
4 cup honey
4 egg whites, lightly beaten
1/2 cup apple juice
1 teaspoon cinnamon
1/4 teaspoon ground cloves
Pinch of ground nutmeg
1/4 teaspoon ground ginger
1 1/2 cups all-purpose unbleached flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt (optional)
1/2 cup raisins
Directions
Preheat oven to 350 degrees.
Use a nonstick 9-by-5-inch loaf pan, or line a loaf pan with a baking pan liner or lightly spray with vegetable cooking spray.
Place prunes and water in a food processor or blender and puree.
Beat together prune puree, pumpkin puree, honey, egg whites, and apple juice in a bowl.
Combine cinnamon, cloves, nutmeg, ginger, flour, cornmeal, baking powder, baking soda, and salt, if using, in a separate bowl.
Stir the wet ingredients into the dry ingredients until just moistened.
Fold in raisins.
Transfer to loaf pan.
Bake for 50 minutes or until a wooden pick inserted in center comes out clean.
Cool in the pan for 10 minutes.
Remove and finish cooling on a wire rack.
Slice into 12 slices.
Note: You can substitute 1/3 cup commercially prepared baby food pureed prunes or prune butter (found in jam and jelly or baking section of your supermarket) for the prune puree.
Use a nonstick 9-by-5-inch loaf pan, or line a loaf pan with a baking pan liner or lightly spray with vegetable cooking spray.
Place prunes and water in a food processor or blender and puree.
Beat together prune puree, pumpkin puree, honey, egg whites, and apple juice in a bowl.
Combine cinnamon, cloves, nutmeg, ginger, flour, cornmeal, baking powder, baking soda, and salt, if using, in a separate bowl.
Stir the wet ingredients into the dry ingredients until just moistened.
Fold in raisins.
Transfer to loaf pan.
Bake for 50 minutes or until a wooden pick inserted in center comes out clean.
Cool in the pan for 10 minutes.
Remove and finish cooling on a wire rack.
Slice into 12 slices.
Note: You can substitute 1/3 cup commercially prepared baby food pureed prunes or prune butter (found in jam and jelly or baking section of your supermarket) for the prune puree.
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