1/2 c. raisins
1/4 c. apple juice concentrate
1 tsp. vanilla
1 egg
1/4 c. wheat germ
1/2 tsp. baking soda
1 tbsp. cinnamon
1 ripe banana, sliced
1/2 c. vegetable oil
1/2 c. canned pumpkin
1 c. whole wheat flour
1/2 tsp. baking powder
1/4 tsp. salt

Heat the raisins and apple juice concentrate until the raisins are tender, approximately 3 minutes. Place raisins in a blender and puree. Then add the banana, oil, vanilla, pumpkin, and egg and blend again.

Mix or sift together the dry ingredients in a large bowl. Pour in pumpkin mixture and stir together, bake in two 16 ounce tin cans.

Remove the outside paper from two vegetable cans. Wash and dry them, spray the insides with a vegetable spray. Fill cans approximately 3/4 full with bread mixture. Place in oven and bake at 350 degrees for 50 to 60 minutes; let cool. Remove bread from cans and slice in 1/4-inch rounds.

Serve plain or spread with cream cheese. You can make a face on the round with raisins. You can sweeten the cream cheese with a little apple juice concentrate.