Pumpkin Quick Bread
|Pitted prunes||1⁄2 Cup (8 tbs)|
|Canned pumpkin puree||3⁄4 Cup (12 tbs)|
|Honey||4 Cup (64 tbs)|
|Egg whites||4 , lightly beaten|
|Apple juice||1⁄2 Cup (8 tbs)|
|Ground cloves||1⁄4 Teaspoon|
|Ground nutmeg||1 Pinch|
|Ground ginger||1⁄4 Teaspoon|
|Unbleached all purpose flour||1 1⁄2 Cup (24 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs)|
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.