| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 9 |
|
Prunes |
| 3 |
tb |
Water |
| 2 1/2 |
c |
All purpose flour |
| 1 |
c |
Sugar |
| 1/2 |
c |
Quick-cooking oats |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Ground allspice |
| 1 |
ts |
Ground cinnamon |
| 2 |
c |
Canned solid-pack pumpkin |
| 1 |
c |
(about 4 ounces) coarsely chopped pecans |
| 1/2 |
c |
Maple syrup |
| 1/4 |
c |
Vegetable oil |
| 2 |
|
Egg whites; beaten to blend |
INSTRUCTIONS
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.)
Makes 1 loaf and 6 muffins
Bon Appétit November 1993 Barbara H. Anderson: Arlington, Virginia
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998
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