Pumpkin Nut Cocoa Cherry Bread |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A healthy alternative to chocolate cake, muffins or cookies! Ingredients:
1/2 cup canola oil |
1/2 cup prune butter |
1 cup egg beaters egg substitute |
1 (15 ounce) can pumpkin puree, unsweetened |
1 tablespoon molasses |
1 tablespoon vanilla extract |
2 cups sugar |
1 cup splenda sugar substitute (for recipes) |
1 teaspoon salt |
2 1/2 teaspoons baking soda |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon dried ginger |
4 tablespoons unsweetened baking cocoa |
1 cup oat bran |
1 cup quick oats |
1 cup flax seed meal |
2 1/3 cups whole wheat flour, sifted |
1 cup dried cherries |
1 cup walnuts, coarsely chopped |
1 cup semi-sweet chocolate chips |
1/2 cup prune, chopped |
Directions:
1. Oven at 350 degrees.
2. Mix wet ingredients together.
3. Add dry ingredients sugar through cocoa, mixing well. Add remaining dry ingredients, gently mixing in the fruits, nuts and chocolate chips. Batter will be thick: if too thick may be thinned with up to 2/3 cup water.
4. Spray baking pans or sheets with Pam and/or use cupcake papers. Bake. When done, tops should be dry: Check with toothpick which should come out clean.
5. Makes 3 large loaves: 40-45 minutes.
6. Small loaves: 25-30 minutes.
7. Muffins: 15-20 minutes.
8. Cookies: 10-15 minutes.
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