Pumpkin Maple Nut Bread
 
tim d. culey (the admiral) 
 
9   prunes
3 Tbsp  water
2-1/2 cup  all purpose flour
1 cup  sugar
1/2 cup  quick-cooking oats
2 tsp  baking soda
1 tsp  ground allspice
1 tsp  ground cinnamon
2 cup  canned solid-pack pumpkin
1 cup  (about 4 ounces) coarsely chopped pecans
1/2 cup  maple syrup
1/4 cup  vegetable oil
2   egg whites, beaten to blend
 
preheat oven to 350f. 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. 
 
 
 
-- 
(ID: 4602) Mirror: rec.food.recipes: Sat, Dec 4, 2004


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