Using prunes as a natural whole food sweetener is a healthy “trick” used by top chefs and dietitians. Prunes also add moisture, fiber, and loads of important nutrition, such as iron.
12 prunes, pitted
3 tablespoons water
2 ½ cups all-purpose flour
¾ cup sugar
½ cup quick-cooking oats
2 teaspoons baking soda
1 tsp. ground allspice
1 tsp. ground cinnamon
2 cups canned solid-pack pumpkin
1 cup (about 4 ounces) pecans, coarsely chopped
½ cup maple syrup
¼ cup canola oil
2 egg whites, beaten to blend
1. Preheat oven to 350°F. Butter 9x5x2 ½ inch loaf pan. Place paper liners in 6 muffin cups.
2. Puree prunes and water in processor until smooth.
3. 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).
4. 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.
5. Cool muffins and bread on racks, and cool completely. (Can be made 1 day ahead. Wrap tightly and store at room temperature.)
Yields: 1 loaf and 6 muffins. Serving size: 1 muffin or 1 inch bread slice.