PUMPKIN BREAD: LOW FAT PUMPKIN BREAD
Prep Time: 15 minutes
Servings: 32
Ingredients
• No-stick cooking spray
• 1 cup Dried Plum Puree
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 1 cup (1/2 of one 16-ounce can) canned pumpkin
• 2 2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon each baking soda and cinnamon
• 1/2 teaspoon each salt and ground cloves
• 1/4 teaspoon each ground ginger and nutmeg
Preparation
Heat oven to 350°F.
Lightly coat two 8 1/2 x 4 1/2-inch loaf pans with cooking spray; set aside.
In large bowl, blend Dried Plum Puree with sugars.
Beat in eggs and pumpkin just to blend.
In medium bowl, combine flour, baking powder, baking soda, cinnamon, salt, cloves, ginger and nutmeg.
Add to dried plum mixture, mixing just until moistened.
Spread batter in pans; dividing equally.
Bake in center of oven about 1 hour or until wooden pick inserted in center comes out clean.
Cool in pan 10 minutes.
Turn onto rack to cool completely.
Breads can be wrapped tightly in foil and frozen up to 1 month.
Dried Plum Purée: (Makes 1/2 cup)
In food processor container, combine 2/3 cup (4 ounces) pitted dried plums and 3 tablespoons water; process on and off until finely chopped.
Nutritional Information (per serving)
Calories 118
Cholesterol 27mg
% of Calories from Fat 6%
Fat 1g
Sodium 113mg
Carbohydrates 26g
Protein 2g
Fiber 1g
California Dried Plum Board - www.californiadriedplums.org
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