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Preheat over to 350. Coat a nonstick 9x5 inch bread pan with
cooking spray or line with nonstick foil. In a large bowl, whisk
together flour sucanat, baking soda, pie spice, cinnamon, ginger
and salt. In another large bowl, lightly whisk egg and egg whites
add pumpkin puree, milk, and oil and whisk until combined
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Add wet ingredients to flour mixture and stir gently until flour is
moistened. Transfer to prepared pan. Bake in center of oven till top
and edges are browned and a toothpick inserted in center comes
out with just a few moist crumbs, about 50 minutes. Cool in pan for
10 minutes, then transfer to a wire rack and cool completely. Cut
into 12 slices. Keep at room temperature in an airtight container for
2 days, or frozen for up to 1 month.
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