9 prunes
3 Tablespoons water 
2½ cups all-purpose flour 
1 cup sugar 
1/2 cup quick cooking oats 
2 teaspoon baking soda
1 teaspoon ground allspice 
1 teaspoon ground cinnamon 
2 cup cans solid pack pumpkin 
1 cup chopped pecans 
1/2 cup maple syrup 
1/4 cup vegetable oil
2 egg whites, beaten to blend


Soak prunes in a dish of water for 30 minutes. Smoke over cherry wood for 20 minutes at 225°F. Pre-heat conventional oven to 350°F. Butter a 9x5x2 1/2 inch loaf pan. Puree smoked prunes and water in processor until smooth. Combine flour, sugar, oats, baking soda, allspice and cinnamon in a medium bowl. Mix pumpkin, pecans, maple syrup, oil, egg whites and pureed prunes in a large bowl. Stir dry ingredients into wet mixture (batter will be thick). Spoon batter into loaf pan ¾ full. Smooth top and bake for 65 minutes. Turn out on rack and let stand for 10 minutes. Slice and serve with vanilla ice cream. 
Yield: 1 loaf