Pumpkin Cinnamon Chip Bread

• 1-1/2 cup White Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 3 whole Egg Whites
• 1/2 cups Brown Sugar
• 1/2 cups Presweet Tagatose Or Granulated Sugar
• 1 cup Pumpkin - Canned (Not Pie Filling)
• 1/2 cups Greek Yogurt, Plain
• 1 teaspoon Vanilla Extract
• 3 Tablespoons Star Olive Oil With Butter
• 1 teaspoon Cinnamon
• 1/4 teaspoons Pumpkin Spice
• 1/3 cups Cinnamon Chips

1. Preheat oven to 350 F. Spray 1 standard size loaf pan or three mini loaf pans with cooking spray; set aside.
2. In a medium sized bowl add flour, baking soda and salt; mix and set aside.
3. In a larger bowl, add egg whites, brown sugar and presweet tagatose and whisk together until incorporated. Add pumpkin, yogurt, vanilla extract and butter olive oil. Whisk until combined. Add cinnamon, and pumpkin spice; mix well.
4. Slowly add the flour mixture to the pumpkin mixture and fold together until combined. Do not over mix. The batter will be thick! Fold in cinnamon chips.
5. Evenly divide batter into prepared loaf pan(s).
6. Bake mini loaves for 30-35 minutes or bake large loaf for 50-60 minutes. Insert a toothpick into center of bread to check it. If it comes out clean, bread is done. When done remove pan(s) from oven and set on a rack.
7. Let the bread cool in the pan(s) for 5 minutes, then take it out of the pan(s) and let it cool on a cooling rack.

flour, baking soda, salt, egg whites, brown sugar, sugar, greek yogurt, vanilla, olive oil, cinnamon, ubc, cinnamon chips

Taken from tastykitchen.com/recipes/breads/pumpkin-cinnamon-chip-bread/ (may not work)