Pumpkin Nut Bread

• 1 can (15 ounces) solid-pack pumpkin
• 1-1/2 cups sugar
• 1/2 cup fat-free milk
• 4 large egg whites
• 1/3 cup canola oil
• 1/3 cup unsweetened applesauce
• 3-1/3 cups whole wheat flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 cup chopped pecans

1. In a large bowl, beat the pumpkin, sugar, milk, egg whites, oil and applesauce until well blended. In a small bowl, combine the flour, baking soda, cinnamon, baking powder, allspice and salt; gradually beat into pumpkin mixture until blended. Stir in pecans.
2. Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350u0b0 for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

solidpack pumpkin, sugar, milk, egg whites, canola oil, unsweetened applesauce, whole wheat flour, baking soda, ground cinnamon, baking powder, ground allspice, salt, pecans

Taken from www.tasteofhome.com/recipes/pumpkin-nut-bread/ (may not work)