Ingredients
1½cupspumpkin puree
1¼cupsall purpose flour,unbleached
¾cupsugar
1tspBaking Soda
2tsppumpkin pie spice
½tspnutmeg
¼tspCinnamon
¼tspsalt
2tbspVegetable Oil
2large egg whites
1½tspvanilla extract
baking spray
2tbsppepitas
Preparation
Preheat oven to 350 degrees F.
Spray a 9×5-inch loaf pan with baking spray.
In a medium bowl, combine flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
In a large bowl mix oil, egg whites, pumpkin puree, and vanilla; beat at medium speed until thick.
Scrape downsides of the bowl.
Add flour mixture then blend at low speed until combined. Do not over mix.
Pour batter into the loaf pan, top with pepitas, and bake on the center rack for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
Let the pan cool for at least 20 minutes. The bread should be at room temperature before slicing.
