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Home

Low Fat Pumpkin Bread

Cooking Time:
Over one hour

Yield:
16 Servings

Ingredients

• No stick cooking spray
• 1/2 cup Dried Plum Puree
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup canned pumpkin
• 1 1/3 cup unbleached all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon each baking soda and cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1/8 teaspoon nutmeg

Instructions

1. Heat oven to 350 degrees F.
2. Lightly coat 8 1/2 X 4 1/2 inch loaf pan with cooking spray; set aside.
3. In large bowl, blend Dried Plum Puree with sugars. DRIED PLUM PUREE: 2/3 cup pitted dried plums blended with 3 tablespoons HOT water.
4. Beat in eggs and pumpkin just to blend.
5. In medium bowl, combine flour, baking powder, baking soda, cinnamon, salt, cloves, ginger and nutmeg.
6. Add to dried plum mixture, mixing just until moistened.
7. Spread batter in pans; dividing equally.
8. Bake in center of oven about one hour or until wooden pick inserted in center comes out clean.
9. Cool in pan 10 minutes. Turn onto rack to cool completely.
10. Bread can be wrapped tightly in foil and frozen up to one month, so make a double batch.

Nutrition Facts (Per Serving)
Calories 117
Calories from fat 7
Sodium 110 mg
Total Carbs 26 g
Dietary Fiber 1 g