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