Pumpkin-Fruit Bread: The Best Pumpkin-Fruit Bread Recipe from Cook'n

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	Pumpkin-Fruit Bread

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   1 cup canned pumpkin
   2/3 cup packed brown sugar
   3 tablespoons vegetable oil
   1 teaspoon vanilla extract
   3 egg whites or 1/2 cup cholesterol-free egg product
   1 1/2 cups all-purpose flour
   1/2 cup diced dried fruit and raisins mixture
   2 teaspoons baking powder
   3/4 teaspoon ground cinnamon
   1/2 teaspoon salt
   1/4 teaspoon ground cloves

Heat oven to 350°. Spray loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with nonstick cooking spray. Mix pumpkin, brown sugar, oil, vanilla and egg whites in large bowl. Stir in remaining ingredients just until moistened. Pour into pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up to 1 week.
1 slice: Calories 80 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 100mg; Carbohydrate 15g (Dietary Fiber 0g); Protein 1g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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