1 cup canned pumpkin
Heat oven to 350 degrees. Spray loaf pan, 9 X 5 X 3 or 8-1/2 X 4-1/2 X 2-1/2 inches, with nonstick cooking spray. Mix pumpkin, brown sugar, oil, vanilla and egg whites in large bowl. Stir in remaining ingredients except fruit just until moistened. Stir in fruit. Pour into pan. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. 1 LOAF (24 SLICES). MICROWAVE DIRECTIONS: Spray 6-cup microwavable ring dish generously with nonstick cooking spray. Coat with 2 tablespoons cornflake crumbs. Prepare batter as directed. Spoon into ring dish; spread evenly. Microwave uncovered on medium-high (70%) 8 to 10 minutes, rotating dish 1/4 turn every 3 minutes, until wooden pick inserted near center comes out clean. Cool 5 minutes on heatproof surface (do not use rack).
Contributor: Betty Crocker's Low-Fat
Yield: 24 servings
Preparation Time: 0:00
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