Pumpkin Nut Cocoa Cherry Bread Recipe

Name: Pumpkin Nut Cocoa Cherry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup canola oil; ½ 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 ½ teaspoons baking soda; 1 teaspoon cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon dried ginger; 4 tablespoons unsweetened baking cocoa; 1 cup oat bran; 1 cup quick oats; 1 cup flax seed meal; 2 ⅓ cups whole wheat flour, sifted; 1 cup dried cherries; 1 cup walnuts, coarsely chopped; 1 cup semi-sweet chocolate chips; ½ cup prune, chopped

Servings: persons

½ cup canola oil
½ 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 ½ teaspoons baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon dried ginger
4 tablespoons unsweetened baking cocoa
1 cup oat bran
1 cup quick oats
1 cup flax seed meal
2 ⅓ cups whole wheat flour, sifted
1 cup dried cherries
1 cup walnuts, coarsely chopped
1 cup semi-sweet chocolate chips
½ cup prune, chopped

1
Oven at 350 degrees.
2
Mix wet ingredients together.
3
Add dry ingredients sugar through cocoa, mixing well.
4
Add remaining dry ingredients, gently mixing in the fruits, nuts and chocolate chips.
5
Batter will be thick: if too thick may be thinned with up to 2/3 cup water.
6
Spray baking pans or sheets with Pam and/or use cupcake papers.
7
Bake.
8
When done, tops should be dry: Check with toothpick which should come out clean.
9
Small loaves: 25-30 minutes.
10
Muffins: 15-20 minutes.
11
Cookies: 10-15 minutes.

2253

kcal

Calories

121

Fat

273

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: ½ cup canola oil, ½ cup prune butter, 1 cup Egg Beaters egg substitute, 1 (15 ounce) can pumpkin puree, unsweetened, and more.

Yes, Pumpkin Nut Cocoa Cherry Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Nut Cocoa Cherry Bread

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