Recipe - Pumpkin Maple Nut Bread

9 Prunes
3 tablespoon Water
2 One half cup All purpose flour
1 cup Sugar
One half cup Quickcooking oats
2 teaspoon Baking soda
1 teaspoon Ground allspice
1 teaspoon Ground cinnamon
2 cup Canned solidpack pumpkin
1 cup (about 4 ounces) coarsely
chopped pecans
One half cup Maple syrup
One fourth cup Vegetable oil
2 Egg whites; beaten to blend

Preheat oven to 350°F. Butter 9x5x2 1/2inch 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 Three fourths 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.)

Makes 1 loaf and 6 muffins

Bon Appétit November 1993 Barbara H. Anderson: Arlington, Virginia

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998