Low-Fat Pumpkin Bread

Prep time: 15 minutes
Cooking time: 1 hour
Yield: 16 servings
Serving Size 1/2 inch slice
Nutrition Facts: View Label(s)

Recipe Notes

  • To make the dried plum puree: combine 2/3 cup pitted dried plums (4 ounces) and 3 tablespoons water in a blender. Blend until the plums are finely chopped.
  • If you don't have dried plums on hand, try using applesauce or plum baby food.
Kid friendly

Ingredients

non-stick cooking spray or oil
2 2⁄3 cups
all-purpose flour
2 teaspoons
baking powder
1 teaspoon
baking soda
1 teaspoon
cinnamon
1⁄2 teaspoon
salt
1⁄2 teaspoon
ground cloves
1⁄4 teaspoon
ground ginger
1⁄4 teaspoon
nutmeg
4
large eggs
1 cup
canned pumpkin
1 cup
dried plum puree (see notes)
1 cup
packed brown sugar
1 cup
sugar

Directions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, salt, cloves, ginger, and nutmeg.
  3. Add the eggs and pumpkin. Stir until mixed together.
  4. In a large bowl, blend the dried plum puree, brown sugar and sugar.
  5. Lightly coat a 8 ½ x 4 ½ -inch loaf pan with cooking spray or oil and set aside.
  6. Add dry ingredients to the plum mixture. Stir only until the dry ingredients become moistened. Be careful not to over mix.
  7. Pour batter into loaf pan and spread into the corners.
  8. Bake for about 1 hour or until a wooden pick inserted into the center of the loaf comes out clean.
  9. Remove from oven and let cool in pan for 10 minutes.
  10. Remove from pan and let cool completely on a rack. Slice to serve.
  11. Wrap in plastic or foil to store for several days or freeze for up to a month.

Notes

  • To make the dried plum puree: combine 2/3 cup pitted dried plums (4 ounces) and 3 tablespoons water in a blender. Blend until the plums are finely chopped.
  • If you don't have dried plums on hand, try using applesauce or plum baby food.
Last updated: 01/08/17

1 Comments for "Low-Fat Pumpkin Bread"

I made this into delicious pumpkin-pecan muffins. I omitted the 1 cup of white sugar and added about 1/2 cup chopped pecans. Tastes like fall!

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