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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Aunt Nicole's Low-Fat Pumpkin Bread Recipe

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This recipe for Aunt Nicole's Low-Fat Pumpkin Bread is from Special Recipes from the Sisterhood of Gamma Phi Beta, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Preheat oven to 350º. 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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