1 November 2007 
You survived the night of Halloween. Okay, actually enjoyed the night of Halloween, the one night where, amidst the competition of Atkins, South Beach, and all the other salon-tanned, skinny diets out there, you could legitimately break down and gorge on candy. ;Lots of candy… All the candy you want;. Sure, they say it’s for your kids, but, come on, who ends up carrying the plastic pumpkin when twelve pounds of caramel, corn syrup, chocolate and peanuts become too much for those precious five-year old hands to handle? That’s right. And there’s the benefit of them not knowing their multiplication tables… no one will notice if one, or two, or heck ten, are missing.Except for you. Now the buzz and guilt of an unwanted sugar high course through your veins (and your thighs) like a passionate and shameful one-night stand. It’s time to do something about it and quick. After all, you’ve got to get ready to stuff your face all over again for Thanksgiving.
Pumpkin Bread with Prunes and Walnuts
(Recipe from Fit Pregnancy Magazine)
If you haven't done this already, give all the candy away. No use messing with temptation. Of course, you'll still get sweet cravings, so, here's one you won't feel bad giving in to.
Non-stick cooking spray
1 cup canned pumpkin (not pie filling)
2/3 cup nonfat evaporated milk
1 egg
1/2 cup sugar
1 cup whole-wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 cup pitted prunes, cut into thirds
2/3 cup chopped walnuts
Preheat oven to 350F. Spray a 9 x 5" loaf pan with non-stick cooking spray. In a large bowl, whisk together the pumpkin, evaporated milk, egg and sugar. Set aside.In a small bowl, combine the flour, wheat germ, baking soda, salt, cinnamon and cloves. Stir into the pumpkin mixture.Add prunes and walnuts and stir until combined.
Bake for approximately 50 minutes.
Cool for 30 minutes and then remove from loaf pan.
Serves 10
