Pumpkin Fruit Bread
Serving Size : 24
Ingredients for prepare Pumpkin Fruit Bread
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | canned pumpkin |
| 2/3 | cup | packed brown sugar |
| 3 | tablespoons | vegetable oil |
| 1 | teaspoon | vanilla |
| 3 | | egg whites or |
| 1/2 | cup | cholesterol-free egg product |
| 1 1/2 | cups | all-purpose flour |
| 1 | teaspoon | baking soda |
| 3/4 | teaspoon | ground cinnamon |
| 1/2 | teaspoon | salt |
| 1/4 | teaspoon | ground cloves |
| 1/4 | teaspoon | baking powder |
| 1/2 | cup | chopped mixed dried fruit |
recipe Pumpkin Fruit Bread
Heat oven to 350 degrees. Spray loaf pan, 9
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X 5 X 3 or 8-1/2 X 4-1/2 X 2-1/2 inches, with
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nonstick cooking spray. Mix pumpkin, brown sugar, oil, vanilla and egg whites in large bowl. Stir in
Pumpkin Fruit Bread
remaining ingredients except fruit just until moistened. Stir in fruit. Pour into pan. Bake 50 to 60 minutes
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or until wooden pick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove
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from pan. Cool completely before slicing. 1 LOAF (24 SLICES). MICROWAVE DIRECTIONS: Spray 6-cup
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microwavable ring dish generously with nonstick cooking spray. Coat with 2 tablespoons cornflake crumbs. Prepare batter as directed. Spoon into
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ring dish; spread evenly. Microwave uncovered on medium-high (70%) 8 to 10 minutes, rotating dish 1/4 turn every
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3 minutes, until wooden pick inserted near center comes out clean. Cool 5 minutes
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on heatproof surface (do not use rack).
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