Sunny's Pumpkin Bread With Bean Puree

My friend Sunny shared this yummy, healthy pumpkin bread recipe.

1 1/3 Cups 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
3/4 tsp. salt
1/4 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves

optional: chocolate chips, nuts, raisins

*Rinse a can of great northern white beans and puree in a blender with 1/2 cup water. bean puree should be the consistency of applesauce.

Preheat oven to 350 degrees. Spray a bread pan with nonstick cooking spray.

Mix sugar, beans, eggs, and water. 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.

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

How To Make Brown Rice

1. Put brown rice and water together in a pot with a lid. Use the ratio of 1.5 cups water to 1 cup rice. I normally make 3c rice with 4.5c water for a single batch.

2. Set the heat to maximum, and bring the rice/water to a boil uncovered. Then put the lid on the pot, and reduce the heat to low/simmer. If your lid has a steam valve, keep it closed. Let the rice simmer for 20 minutes.

3. Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. It’s OK if you let the rice sit longer than 10 minutes (20 or 30 minutes is fine too), but don’t let it go any less. I prefer my rice to be slightly chewy, not mushy, so I usually remove the lid after 10 minutes.

4. Eat and enjoy. Be careful when you remove the lid, since a lot of steam may escape when you do.