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Pumpkin Power Bread

Categories: Birthdays, Cakes/pies, Halloween, Make ahead
Type: Halloween

The power in this pumpkin bread comes from the secret ingredients -- pineapple and apricots!

Serves: Serves: 8


  • 1 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground allspice
  • 1/2 cup chopped dried apricots
  • 1 3/4 to 2 cups canned pumpkin
  • 1/2 to 3/4 cup crushed pineapple in juice, drained
  • 1/2 cup egg substitute
  • 1 cup sugar

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  1. Preheat oven to 350F.
  2. Spray 9 X 5-inch loaf pan with cooking spray.
  3. Combine flours, baking soda, allspice and apricots in bowl or plastic bag; stir or shake until mixed.
  4. Combine pumpkin, pineapple, egg substitute and sugar in large bowl; mix with electric mixer until smooth.
  5. Gradually add flour mixture and stir with a wooden spoon (do not use electric mixer) until all ingredients are mixed.
  6. Spoon batter into loaf pan; bake 40 to 50 minutes, until toothpick inserted in center comes out clean.
  7. Cool completely before slicing. Pumpkin bread can be refrigerated or frozen; reheat in microwave on High about 15 seconds per thawed slice or 30 to 45 seconds for frozen slices.
  • Slice fruit and nut breads while partially frozen to prevent crumbling.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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