Low-Fat Pumpkin Bread - cooking recipe

Ingredients

1 1/3 c. pitted prunes (8 oz.)
6 Tbsp. water
1 c. packed brown sugar
1 c. granulated sugar
egg substitute to equal 4 large eggs
1 c. pumpkin puree (half 16 oz. can)
2 2/3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg

Preparation

Preheat oven to 350\u00b0.
Combine prunes and water in container of food processor; pulse on and off until prunes are finely chopped.
In mixer bowl, blend prune mixture with sugars.
Beat in egg substitute and pumpkin just to blend.