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Pumpkin Pie Bread Recipe


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     Pumpkin Pie Bread

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   1 hour 5 min

Olive oil cooking spray
1 3/4 cups flour
3/4 cup sucanat
1 tsp baking soda
1 tsp pumpkin pie spice
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp sea salt
1 large egg
2 large egg whites
1 cup pure pumpkin puree
1/2 cup milk
1/4 cup safflower oil

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
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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