Ingredients

¾ cup all purpose flour
¾ cup white whole wheat flour
½ teaspoon salt
1 teaspoon pumpkin pie spice
¾ teaspoon cinnamon
½ teaspoon baking powder
1 teaspoon baking soda
⅓ cup granulated sugar
½ cup pure maple syrup
2 egg whites
1 cup pumpkin puree
¼ cup extra virgin olive oil or melted coconut oil
¼ cup water
¼ cup roasted pepitas

Instructions

Preheat oven to 350°F. Grease a 9 x 5 loaf pan and set aside.
In a large bowl, combine flours, salt, spices, baking powder, and baking soda.
In a separate bowl, whisk sugar, syrup, egg whites, pumpkin, oil, and water until well combined. Add the wet ingredients to the dry ingredients and stir until combined. Be careful not to over mix. Pour the batter into prepared pan and sprinkle pepitas over the top. Bake for approximately 40 minutes, until a toothpick inserted into the center comes out clean.
Place pan on a wire rack to cool for about 15 minutes, then remove the bread from the pan and continue cooling directly on the rack.
Notes
STORAGE: Store leftover pumpkin bread at room temperature for up to 2 days, in the refrigerator for up to 3 days, or in the freezer for up to 2 months. Reheat individual servings as needed.

quick breads