Pumpkin Maple Nut Bread

Tim D. Culey (The Admiral)

9 prunes
3 tablespoons water
2 1/2 cups all purpose flour
1 cup sugar
1/2 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
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.



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