Food for Thought Friday

Whole Wheat Pumpkin Bread
1 cup canned pumpkin
1/4 cup canola oil
1 cup white sugar
2 cups whole wheat flour
1/2 cup brown sugar
2-1/2 tsp baking powder
3 egg whites (2T whole egg powder + 1/4 c. water)
2 tsp pumpkin pie spice
1/2 cup milk (1 1/2 T. dry powdered milk + 1/2 cup water)
1/4 tsp salt


Preheat oven to 350. Grease 9X5 loaf pan. Mix pumpkin, sugars, eggs, milk, and oil in large bowl. Combine flour, baking powder, pie spice, & salt in separate bowl. Add dry ingredients mix to pumpkin mix. Stir until moistened. Spoon batter into pan. Bake 1 hour, or until toothpick comes out clean from center of loaf. Cool in pan on wire rack 10 minutes, then remove bread to cool on wire rack completely. Makes 1 loaf.

*Alternate for pumpkin spice: 1-1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp clove
**Would also be good to mix in some chocolate chips and have chocolate chip pumpkin bread.



***I actually had a 15 oz can of pumpkin and I didn't want to waste it by only using 1 cup, so I "almost" doubled the whole recipe, but I think it would have been just fine to double everything...except for the pumpkin spices (I used the alternate...who keeps pumpkin pie spice around?) because I got that list of spices and amounts from the pumpkin pie recipe on the can, so I figured it would flavor the whole can of pumpkin...which it did. :) It was very yummy and made 2 loaves. Even my picky eater Logan ate it, which is the best complement I can get on any meal.