This recipe mimics the popular pumpkin bread served at coffee bars across the country. Compared to a typical pumpkin bread, this recipe is 20% lower in fat and sugar, but it’s still rich in flavor thanks to Prune Juice Concentrate. This version is dairy-free, although melted butter can also be used in place of the vegetable oil.
Yield: 1 (21.5 cm x 11.4 cm / 8.5 x 4.5-inch) loaf
180 g / 1 1/4 cups all-purpose flour
2 g / 3/4 teaspoon baking soda
1 g / 1/4 teaspoon baking powder
5 g/ 1 teaspoon salt
2 g/ 1 teaspoon cinnamon
1 g /1/4 teaspoon ground ginger
5 g / 1/4 teaspoon ground nutmeg
Pinch of ground cloves
145 g / 3/4 cup sugar
2 large eggs
200 g / 3/4 cup pumpkin puree
57 g / 1/4 cup vegetable oil
40 g / 2 tablespoons Prune Juice Concentrate
30 ml / 2 tablespoons water
5 g / 1 teaspoon vanilla extract
Preheat the oven to 350F. Oil a 21.5 cm x 11.4 cm /8.5- x 4.5-inch loaf pan
In a bowl whisk together the flour, baking soda, baking powder, salt, and spices. In a larger bowl, mix together the sugar, eggs, pumpkin, oil, concentrate, water, and vanilla.
Gradually add the flour mixture to the pumpkin mixture and mix gently to combine.
Transfer the batter to the prepared pan and bake for 30 minutes. Rotate the pan and bake for another 20 minutes or until a skewer inserted into the center of the bread comes out clean. Cool for 10 minutes in the pan, then unmold and cool completely on a wire rack.