"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Aunt Nicole's Low-Fat Pumpkin Bread Recipe

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This recipe for Aunt Nicole's Low-Fat Pumpkin Bread, by , is from Special Recipes from the Sisterhood of Gamma Phi Beta, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rachael Ferris
Added: Wednesday, July 19, 2006


1 1/3 c. (8 ounces) pitted prunes
6 T. water
1 c. packed brown sugar
1 c. granulated sugar
Egg substitute to equal 4 large eggs
1 c. canned pumpkin
2 2/3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Nonstick cooking spray

Preheat oven to 350. Combine prunes and water in container of food processor; pulse on and off until prunes are finely chopped. In mixer bowl, blend prune mixture with brown sugar and granulated sugar. Beat in egg substitute and pumpkin just to blend.
In another bowl, combine flour, baking powder, baking soda, cinnamon, salt, cloves, ginger and nutmeg; add to mixer bowl. Blend thoroughly. Coat two 8 1/2 by 4 1/2 inch loaf pans with cooking spray. Spoon batter into pans, divided equally. Bake one hour or until pick inserted into centers comes out clean. Let cool 10 minutes. Remove from pans; let cool on racks. Breads can be wrapped tightly in foil and frozen up to one month.




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