Low Fat Pumpkin Bread Makes 2 loaves (16 slices per loaf)
Ingredients 1 cup Dried Plum Purée (recipe follows) or prepared dried plum butter 1 cup packed brown sugar 1 cup granulated sugar 1 cup egg substitute 1 cup canned solid pack pumpkin 2-2/3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg
Preheat oven to 350°F. Coat two 8-1/2×4-1/2×2-3/4-inch loaf pans with vegetable cooking spray. In mixer bowl, beat Dried Plum Purée with sugars until well blended. Beat in egg substitute and pumpkin just until blended. In medium bowl, combine flour, baking powder, baking soda, cinnamon, salt, cloves, ginger and nutmeg; stir into dried plum purée mixture until well blended. Spoon batter into prepared pans, dividing equally. Bake in center of oven 1 hour until pick inserted into centers comes out clean. Cool in pans 10 minutes; remove from pans to wire racks to cool completely. Serve with fat free cream cheese, if desired.
Dried Plum Purée Combine 1-1/3 cups (8 ounces) pitted dried plums and 6 tablespoons hot water in container of food processor or blender. Pulse on and off until dried plums are finely chopped and smooth. Store leftovers in a covered container in the refrigerator for up to two months. Makes 1 cup.
