Low Sodium, Low Fat, Pumpkin Bread

• 1 1/2 cups all-purpose flour
• 1 cup canned pumpkin puree
• 1 cup sugar
• 1/2 cup vegetable oil
• 3 egg whites, beaten
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon low sodium salt
• 1/4 teaspoon sodium-free baking powder
• 1/2 cup nuts, chopped (optional)

1. Preheat the oven to 350.
2. Spray a 9x5 loaf pan with vegetable cooking Spray.
3. Sift together the flour, salt, sugar, baking soda, and baking powder.
4. In a separate bowl, mix together the pumpkin, oil, eggs, and spices.
5. Gently combine the dry and wet ingredients.
6. If adding nuts, gently add them after the dry and wet are combined.
7. Pour batter into the loaf pan.
8. Cook for 50-60 minutes, until straw comes out clean.
9. Cool for 10 minutes, remove from pan and continue cooling on a rack.

flour, pumpkin puree, sugar, vegetable oil, egg whites, pumpkin pie spice, baking soda, salt, baking powder, nuts

Taken from www.food.com/recipe/low-sodium-low-fat-pumpkin-bread-274875 (may not work)