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Pumpkin Quick Bread

fatfree.kitchen's picture
Ingredients
  Pitted prunes 1⁄2 Cup (8 tbs)
  Water 2 Tablespoon
  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)
  Cinnamon 1 Teaspoon
  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
  Salt 1⁄4 Teaspoon
  Raisins 1⁄2 Cup (8 tbs)
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.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Interest: 
Healthy

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Average: 4.3 (13 votes)

1 Comment

Anonymous's picture
4 cups of honey????? Can't believe this is right!