Pumpkin Maple Nut Bread
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 loaf and 6 muffins
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 cup vegetable oil
- 1 cup sugar
- 2 1/2 cups all purpose flour
- 1/2 cup maple syrup
- 3 tablespoons water
- 1 teaspoon ground allspice
- 1/2 cup quick-cooking oats
- 9 prunes
- 2 cups canned solid-pack pumpkin
- 1 cup (about 4 ounces) coarsely chopped pecans
- 2 egg whites, beaten to blend
- Carbohydrate 50 g(17%)
- Fat 11 g(16%)
- Fiber 2 g(9%)
- Protein 5 g(10%)
- Saturated Fat 1 g(4%)
- Sodium 189 mg(8%)
- Calories 307
Preparation Preheat oven to 350°F. Butter 9x5x2 1/2-inch loaf pan. Place paper liners in 6 muffin cups. Puree prunes and water in processor until smooth. Combine flour, sugar, oats, baking soda, allspice and cinnamon in medium bowl. Mix pumpkin, pecans maple syrup, oil, egg whites and pureed prunes in large bowl. Stir in dry ingredients into pumpkin mixture (batter will be thick). Spoon batter into loaf pan until 3/4 full. Smooth top with spatula. Divide remaining batter among 6 muffin cups. Bake muffins until tester inserted into center of muffin comes out clean, about 30 minutes. Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool muffins and bread on racks and cool completely. (Can be made 1 day ahead. Wrap tightly and store at room temperature.)
Preparation Preheat oven to 350°F. Butter 9x5x2 1/2-inch loaf pan. Place paper liners in 6 muffin cups. Puree prunes and water in processor until smooth. Combine flour, sugar, oats, baking soda, allspice and cinnamon in medium bowl. Mix pumpkin, pecans maple syrup, oil, egg whites and pureed prunes in large bowl. Stir in dry ingredients into pumpkin mixture (batter will be thick). Spoon batter into loaf pan until 3/4 full. Smooth top with spatula. Divide remaining batter among 6 muffin cups. Bake muffins until tester inserted into center of muffin comes out clean, about 30 minutes. Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool muffins and bread on racks and cool completely. (Can be made 1 day ahead. Wrap tightly and store at room temperature.)
