Pumpkin Bread with Bean Puree

Traditional pumpkin bread has as much sugar and oil as a piece of cake! Using bean puree cuts out most of the fat and makes the bread super moist and delicious.
Pumpkin Bread with Bean Puree
1 1/3 cup sugar
1/3 cup white bean puree
2 eggs
8 oz. canned pumpkin
1/3 cup water
1 2/3 cups flour
1 tsp. baking soda
¾ tsp. salt
¼ tsp. baking powder
½ tsp. cinnamon
½ tsp. cloves
chocolate chips, nuts or raisins: optional
Rinse a can of Great Northern white beans and puree in a blender with about ½ cup water. Bean puree should be the consistency of applesauce.

Preheat oven to 350 degrees and spray (1) bread pan with nonstick cooking spray.

Mix sugar, beans, eggs, and water. Then stir in dry ingredients and mix well until blended. Pour into bread pan and bake for 50 – 60 minutes, until toothpick comes out clean. Remove from pan and let cool completely before slicing.

140 calories and 2 grams of fat per 2 oz. slice
(vs. 200 – 300 calories and 8 – 15 grams of fat found in traditional pumpkin breads)

For more information on diet and nutrition, visit Melanie’s blog at www.melaniedouglass.blogspot.com