Pumpkin Nut Bread

This moist nut bread is the perfect dessert on a cool autumn evening.


1/3 cup prunes
3 tablespoons water
2 1/2 cups flour
1 cup sugar
1/2 cup old fashioned oatmeal
2 teaspoons baking soda
1 teaspoon ground allspice
1 teaspoon cinnamon
2 egg whites
2 cups canned solid pack pumpkin (not pie filling)
1/4 cup vegetable oil


Preheat oven to 350°.

Spray a 9x5 inch loaf pan with non-stick cooking spray. Puree prunes and water in a blender until smooth. Set aside.

In a bowl, combine flour, sugar, oats, baking soda, and spices. In a separate bowl, whisk egg whites until foamy. Stir in pumpkin, honey, oil and pureed prunes. Add dry ingredients and stir until combined.

Pour batter into loaf pan and bake about 60 minutes or until bread tests done. Cool on rack.

Yields: 1 loaf

golden blossom honey product