Spiced Pumpkin Bread
|All purpose flour||1 1⁄3 Cup (20.8 tbs)|
|Whole wheat pastry flour||4⁄5 Cup (12.8 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Baking soda||1⁄3 Teaspoon|
|Ground nutmeg||1⁄3 Teaspoon|
|Ground ginger||1⁄10 Teaspoon|
|Ground cloves||1⁄10 Teaspoon|
|Canned pumpkin||1 Cup (16 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Unsweetened applesauce||3 Tablespoon|
|Chopped walnuts||1⁄3 Cup (4.8 tbs)|
Preheat the oven to 350°.
Spray an 8" X 4" X 2" loaf pan with no-stick spray and set aside.
In a large bowl, stir together the all-purpose flour, whole-wheat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger and cloves.
Add the egg whites, pumpkin, buttermilk, applesauce, and molasses.
Use an electric mixer to beat on low speed just until blended, then beat on high speed for 2 minutes.
Stir in the walnuts.
Pour the batter into the prepared pan.
Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
Cool the bread in the pan for 10 minutes.
Then remove the bread and cool completely on a wire rack before slicing.