With that said, I want to share my pumpkin bread recipe. It started out as my banana bread recipe when I first made it a few years ago. This weekend a light bulb went off in my head as I was trying to think of new ways to incorporate pumpkin in my life….I can substitute mashed bananas for my pumpkin puree! I absolutely love Starbucks pumpkin bread, but at $2.25 a slice and some 300+ calories later I always regret it. My version has less than half the calories per slice and I can eat it more often {more pumpkin=more happy.}
What you will need:1 ½ cups flour
1 ¼ tsps. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
1/8 tsp. salt
2 slightly beaten egg whites
1 cup pumpkin puree
¾ cup sugar
¼ cup canola oil
Nonstick spray
8x4x2” Loaf pan
In a medium mixing bowl stir together flour, baking powder, baking soda, cinnamon, and salt.
In a large mixing bowl whisk together egg whites, pumpkin, sugar, and oil.
Stir flour mixture into pumpkin mixture until well incorporated.
Liberally spray a loaf pan with nonstick spray {you do not want your bread to stick to the pan, so really spray it!} Spread batter into pan and bake at 350 degrees for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the loaf pan for 10 minutes to set up. It was so hard not to take it out and have a taste of it at this point!
Remove from the pan and let cool thoroughly. Wrap in plastic wrap for storing.
Enjoy!
