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Pumpkin-Fruit Bread

Categories:
quick breads, sweet breads

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

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).




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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 24 servings

Preparation Time: 0:00




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