Ingredients
- 1 1/2 cups pumpkin puree, homemade pumpkin puree or canned
- ▢1 1/4 cups unbleached all purpose flour
- ▢3/4 cup sugar
- ▢1 teaspoon baking soda
- ▢2 teaspoons pumpkin pie spice, or more to taste
- ▢1/2 teaspoon nutmeg
- ▢1/4 teaspoon cinnamon
- ▢1/4 teaspoon salt
- ▢2 tablespoons vegetable oil, or coconut oil
- ▢2 large egg whites
- ▢1 1/2 teaspoons vanilla extract
- ▢baking spray
- ▢2 tablespoons pepitas
Directions
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Preheat oven to 350F. Spray a 9 × 5 inch loaf pan with baking spray.
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Dry Ingredients: In a medium bowl, combine flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
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Wet Ingredients: In a large bowl mix oil, egg whites, pumpkin puree and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
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Add flour mixture (dry ingredients), then blend at low speed until just combined. Do not over mix.
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Pour batter into loaf pan, top with pepitas and bake on the center rack for 50-65 minutes, or until a toothpick inserted in the center comes out clean.
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Let the pan cool at least 20 minutes, bread should be room temperature before slicing.