Low Fat Pumpkin Bread (with Dried Plum Puree)
Source: California Dried Plum Board

No-stick cooking spray
1 cup Dried Plum Puree
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
1 cup (1/2 of one 16-ounce can) canned pumpkin
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon each baking soda and cinnamon
1/2 teaspoon each salt and ground cloves
1/4 teaspoon each ground ginger and nutmeg

Heat oven to 350F. Lightly coat two 8 1/2 x 4 1/2-inch loaf pans with cooking spray; set aside.

In large bowl, blend Dried Plum Puree with sugars. Beat in eggs and pumpkin just to blend. In medium bowl, combine flour, baking powder, baking soda, cinnamon, salt, cloves, ginger and nutmeg. Add to dried plum mixture, mixing just until moistened. Spread batter in pans; dividing equally.

Bake in center of oven about 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Turn onto rack to cool completely. Breads can be wrapped tightly in foil and frozen up to 1 month.

Dried Plum Puree:
In food processor container, combine 2/3 cup (4 ounces) pitted dried plums and 3 tablespoons water; process on and off until finely chopped. (Makes 1/2 cup)