This is a great bread, that’s almost a cake in texture and consistency. Picture a lighter pound cake if you can. If you love pumpkin as much as my family, make 2 loaves, lol.
1 1/2 C AP Flour
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/4 tsp. Ground Clove
1/4 tsp. Ground Nutmeg
Pinch Ground Ginger
1 1/2 C Sugar
1/2 C Plain Greek Yogurt (I suggest higher fat content)
1 C Pumpkin Puree (not the pie filling)
4 Egg Whites
1 tsp. Vanilla
-In medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, glove, nutmeg, and ginger.
-In larger bowl using hand mixer, mix sugar, yogurt, vanilla, pumpkin and egg whites. Once combines, slowly add in flour mixture a little at a time.
-Grease 4X8 inch loaf pan. Pour in batter. Bake 350 degrees for 1 hour, check with toothpick in center comes out clean.
-Remove from oven and allow to cool on cooling rack 5 minutes. Remove bread from pan and allow to completely cool before cutting. Enjoy!