Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups all purpose flour (gluten free all purpose flour works great!)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 1/4 cup milk (I used skim)
  • 3 large egg whites
  • 1 cup canned pumpkin puree (use a 15 oz can - you'll have a little leftover in the can)

Instruction

  • Preheat oven to 350º F.
  • In a medium bowl, combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg.
  • In a large bowl, combine the sugar, brown sugar, milk, and egg whites with a spatula or whisk. Add in the canned pumpkin, and mix together well.
  • Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.
  • Throughly spray a loaf pan with non-stick cooking spray.
  • Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
  • Allow the bread to cool in the pan before removing.
  • Store in an air tight container.