Yield: 1 Servings
|2½ cup||All purpose flour|
|½ cup||Quick-cooking oats|
|2 teaspoons||Baking soda|
|1 teaspoon||Ground allspice|
|1 teaspoon||Ground cinnamon|
|2 cups||Canned solid-pack pumpkin|
|1 cup||(about 4 ounces) coarsely chopped pecans|
|½ cup||Maple syrup|
|¼ cup||Vegetable oil|
|2||Egg whites; beaten to blend|
Preheat oven to 350°F. Butter 9x5x2½-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 ¾ 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@...> on Mar 05, 1998