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Low Fat Pumpkin Bread
Makes 2 loaves (16 slices per loaf)
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Image © Publications International, Ltd.
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Low Fat Pumpkin Bread
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Ingredients
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1
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cup Dried Plum Purée (recipe follows) or prepared dried plum butter
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1
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cup packed brown sugar
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1
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cup granulated sugar
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1
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cup egg substitute
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1
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cup canned solid pack pumpkin
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2-2/3
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cups all-purpose flour
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2
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teaspoons baking powder
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1
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teaspoon baking soda
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1
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teaspoon ground cinnamon
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1/2
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teaspoon salt
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1/2
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teaspoon ground cloves
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1/4
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teaspoon ground ginger
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1/4
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teaspoon ground nutmeg
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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.
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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.
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©California Dried Plum Board
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Nutrients per Serving
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(1 slice (1/16 of 1 loaf))
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Calories
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110
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Calories from Fat
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1 %
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Total Fat
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<1 g
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Saturated Fat
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<1 g
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Carbohydrate
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26 g
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Fiber
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1 g
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Protein
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2 g
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Sodium
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124 mg
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Dietary exchanges
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1-1/2 Starch
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